Curried Beluga Lentil Pebble Bean Salad

Cook Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Author Dora Stone


  • 3 cups Pebble Beans, cooked
  • 1 cup Black Beluga Lentils, cooked
  • ½ Red onion, medium, sliced
  • ¾ cup Celery, chopped
  • 1 Garlic clove, minced
  • 1 tsp. Ginger, fresh, grated
  • 2 tbsp. Cilantro, chopped
  • ½ Lemon, juice of
  • 1 tbsp, Yogurt optional, greek style
  • 1/3 cup Olive oil
  • 1 1/2 tsp, Curry powder


  1. In a large bowl combine the beans, black lentils, red onion, and celery.
  2. To make the curry vinaigrette: in a small bowl whisk together the garlic, curry powder, fresh ginger, lemon juice, yogurt, and olive oil. Set aside.
  3. Pour half the dressing over the beans and toss to combine.
  4. Season to taste with salt and pepper and adjust quantity of dressing as desired.
  5. Sprinkle cilantro over salad and serve.

Chef's Notes

When cooking the beans make sure they are cooked until tender, but not falling apart.

Recipe adapted from Whole Foods Market Cooking