Black bean and lentil salad
Ingredients
- 3 cups (1.4 L/47 fl. oz.) water
- 1/4 cup (50g/1.8 oz.) red lentils
- 1/4 cup (50g/1.8 oz.) green lentils
- 200g (7.1 oz.) tinned organic black beans
- 2 roma tomatoes, diced
- 1 English cucumber, sliced
- 1 handful of rocket (arugula)
- 1/4 tsp. red chilli flakes
- 1 tbsp. (15 ml/0.5 fl. oz.) extra virgin olive oil
- 2 tbsp. (30 ml/1 fl. oz.) white wine vinegar
- Coconut nectar, to balance flavours
- 1 tbsp. fresh parsley, chopped
- 1/4 tsp. pink Himalayan salt
- Ground black pepper, to taste
Instructions
- Place the lentils in a large pot and cover with the water.
- Once shimmering cook the lentils for about 15-20 minutes, or until tender.
- Once tender, drain the red and green lentils in a strainer and rinse with cold water.
- Drain and rinse the black beans and then combine with the lentils in a large bowl.
- Add the other ingredients and then toss to combine.
- Enjoy!
Notes
This salad will keep in the fridge for 3-4 days. If you prepare it the night before the flavours will become more notable.
