This recipe is from the “La Dolce Vegan cookbook” and it is quite similar to one of my all time favorite recipes from the “Vegetarian Times” website called Picnic Caviar. Both of these are excellent recipes and I would eat a vat of either of them. Maybe even both at the same time, alternating of course. This is a great recipe to take to a potluck. I have found that most people love bean salads, particularly in the summer when it’s super hot and they need something chilly to refresh them. I also tried heating up this salad and eating it lukewarm and honestly that’s great as well. However I would definitely let it sit and marinate for at least an hour so the juices have a chance to soak in. If you really want to, you can zap it in the microwave later to heat it up a bit. So good chilly and good warm, this salad is really satisfying. We ate it alongside open-faced veggie burgers (mine) and hamburgers (Jake) and it was a great combo. I highly recommend this for your next bbq. And if you want something similar but still a bit different, try the recipe for Picnic Caviar I link to above. Which is honestly my favorite of the two. If I had to pick.
Wolffie’s Black Bean and Lentil Salad
for the dressing:
1/4 cup olive oil
1/4 cup grapeseed oil
1/4 cup red wine vinegar
1/2 tablespoon Dijon mustard
3/4 teaspoon ground cumin
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
for the salad:
1 19-oz. can black beans, drained and rinsed
2 cups lentils, cooked, drained and rinsed
3/4 cups frozen corn kernels, thawed
1 small red onion, minced
1 small red bell pepper, chopped
1/4 cup fresh cilantro, minced
1. Combine all the salad dressing ingredients in a tupperware bowl with a lid. Place the lid on and shake well to combine.
2. In a large bowl, combine the salad ingredients, add the dressing and toss till well incorporated.
3. Refrigerate for at least an hour, preferably two.