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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
Total Time 20 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
  • 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