Curried Beluga Lentil Pebble Bean Salad
The curry and yogurt combination in the salad gives it a refreshing yet intense flavor.
Servings 6 servings
Calories 337kcal
Ingredients
- 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
Instructions
- 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.
Notes
When cooking the beans make sure they are cooked until tender, but not falling apart.
Recipe adapted from Whole Foods Market Cooking
Nutrition
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