Vegan Day

[Guest guest]

Black Bean And Corn Salad W/Toasted Cumin And Lime Dressing

Brown Rice And Lentil Salad

 

* Exported from MasterCook *

 

Black Bean And Corn Salad W/Toasted Cumin And Lime Dressing

 

Recipe By : Star Tribune 5/2/99

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces canned black beans -- rinsed and drained

1 cup fresh corn kernels

or canned and drained or thawed frozen

1/2 cup green onions

1 teaspoon ground cumin

3 tablespoons olive oil

2 tablespoons fresh lime juice

1/2 teaspoon salt -- or to taste

 

Serves 4.

 

Preparation time: 5 minutes

 

Combine beans, corn and green onions in large bowl.

 

Briefly warm ground cumin in small skillet over low heat. Remove from

heat. Add olive oil, lime juice and salt and whisk to blend. Pour over

bean mixture and stir to combine. Taste and correct seasonings.

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Brown Rice And Lentil Salad

 

Recipe By : The One-Dish Vegetarian, by Maria Robbins, page 18

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Rice

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup brown lentils

picked over and rinsed

3 cups water

1 teaspoon salt

1/4 cup extra-virgin olive oil

3 cups cooked brown rice

1 red bell pepper

seeded and cut into small dice

1 green bell pepper

seeded and cut into small dice

1 medium red onion -- cut into small dice

1 bunch scallions

trimmed and thinly sliced

2 celery ribs -- cut into small dice

1 large carrot -- cut into small dice

1/2 cup finely chopped parsley

1 garlic clove

1/2 teaspoon salt

1/2 cup rice vinegar

Freshly ground black pepper -- to taste

 

6 servings

 

This is a hearty main-course salad that is filling, satisfying, and

delicious. It makes a perfect brown-bag lunch, as it tastes best at room

temperature. Pack it into a small plastic container and take it with you

to work or on a long hike. With a piece of fruit, you won't need another

thing.

 

1. Combine the lentils, water, and salt in a saucepan and cook the lentils

over moderately high heat for 10 to 15 minutes, until they are al dente.

Drain the lentils, reserving the cooking water, and place them in a large

salad bowl. Drizzle the lentils with 2 tablespoons of olive oil, add the

rice, and toss to combine.

 

2. Add the peppers, onion, scallions, celery, carrot, and parsley to

lentils and rice and toss to combine.

 

3. In a mortar, crush the garlic together with the salt. Add the vinegar

and mix. Stir in the remaining olive oil. Pour the dressing over the

salad and toss to combine. Season to taste with additional salt, if

necessary, and freshly ground black pepper.

 

 

- - - - - - - - - - - - - - - - - -