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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


  • In a large bowl combine the beans, black lentils, red onion, and celery.
  • 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.
  • Pour half the dressing over the beans and toss to combine.
  • Season to taste with salt and pepper and adjust quantity of dressing as desired.
  • Sprinkle cilantro over salad and serve.


When cooking the beans make sure they are cooked until tender, but not falling apart.
Recipe adapted from Whole Foods Market Cooking