By: Robin Young, Osteopathic Manual Practitioner
It’s packed with flavor and a favorite for lunch or dinner.
For the salad:
19 oz can whole lentils, drained and rinsed
1 can black beans
1 red pepper, chopped
2 – 3 green onions, finely chopped
1 cup of dried currants
For the dressing:
1-2 tsp maple syrup
¼ cup red wine vinegar
⅓ cup olive oil
1 tsp dijon mustard
½ tsp cinnamon powder
½ tsp cumin
1sp curry powder
How to make
In a large bowl, combine the lentils, black beans, red pepper, green onion, and dried currants.
In a separate bowl, combine the curry powder, cumin powder, and cinnamon powder.
Mix in the maple syrup, red wine vinegar, and olive oil with dry ingredients to create a dressing.
Drizzle with the dressing and toss until well combined.
This salad is packed with flavor! Best served after chilling overnight.