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Curried Beluga Lentil Pebble Bean Salad
The curry and yogurt combination in the salad gives it a refreshing yet intense flavor.
Course Salad
Cuisine Indian
Cook Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 6 servings
Calories 337kcal
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
- ⅓ cup Olive oil
- 1 ½ 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
Calories: 337kcal | Carbohydrates: 40g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 418mg | Fiber: 15g | Sugar: 1g | Vitamin A: 413IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 5mg