1/2 cup skinless red lentils, rinsed
1 cup water
1/2 cup sugar
1/2 cup wine vinegar
1/2 cup olive oil
1 tsp. salt
1/2 tsp. celery salt
1 15-oz. can chickpeas, drained and rinsed
1 15-oz. can French-style green beans, drained and rinsed
1 15-oz. can dark kidney beans, drained and rinsed
1/2 cup celery, chopped
1 each small sweet red and green bell peppers, diced
1/4 cup onion, chopped
Cook lentils in water for five minutes. Drain. Mix sugar, vinegar, oil, salt and celery salt together. Add all ingredients to the vinegar-oil mixture. Let stand for two hours in the refrigerator to blend flavors. This salad will keep for several weeks.
1996 National Lentil Festival Cook-off Winner; Lorraine Jones, Colfax, WA
The Pea and Lentil Cookbook, from Everyday to Gourmet. USA Dry Pea and Lentil Council, 2000.
Nutrition Information Per Serving:
268 calories; 8 g protein; 35 g carbohydrate; 7 g fiber; 12 g fat (2 g saturated, 8 g monounsaturated, 2 g polyunsaturated); 0 mg cholesterol; 668 mg sodium; 3 mg iron; 94 mcg folate; 57 mg calcium.
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