Sprouted Lentils Bean And Rice Salad Recipe
Ingredients
1/2 lb. pinto beans or kidney beans
1 lb. fresh green beans, cooked
2 cups cooked brown rice
1 cup celery, diced
1/2 green pepper, diced
1/4 cup pimiento, chopped
1/4 cup lentils, sprouted
1/2 cup oil
1/2 cup wine vinegar
1 tablespoon honey
1 teaspoon salt
1 teaspoon pepper
1 medium sized red onion sliced thin for garnish
Directions
Soak pinto or kidney beans overnight in water to cover.
Do not drain.
Using soaking water, cook the beans until just tender.
Don't overcook.
Drain.
Save broth for soup.
Combine green and pinto or kidney beans, rice, celery, pepper, pimiento and lentil sprouts.
Combine oil, vinegar, honey and seasonings.
Toss salad in dressing with the onion rings.
Do not drain.
Using soaking water, cook the beans until just tender.
Don't overcook.
Drain.
Save broth for soup.
Combine green and pinto or kidney beans, rice, celery, pepper, pimiento and lentil sprouts.
Combine oil, vinegar, honey and seasonings.
Toss salad in dressing with the onion rings.
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