Make this salad your own by adding your favorite vegetables and perhaps an ounce or two of fresh-cooked tuna or other cold-water fish. Use navy beans or white kidney beans if cannellini beans are not available.
• 1⁄2 cup lentils, dried
• 1 can cannellini beans
• 1⁄2 cup hearts of palm, sliced OR artichoke halves, coarsely chopped
• 1⁄2 cup red onion, diced
• 1⁄4 cup red bell pepper , diced
• 1⁄4 cup fresh parsley, chopped
• 1⁄4 cup kalamta or Spanish olives, coarsely chopped
• 1⁄4 cup Savory Vinaigrette
1. Cook lentils according to package directions; drain.
2. Combine lentils and remaining ingredients in a large bowl; toss gently. Cover and chill for 30 minutes or overnight. Serve at room temperature.
Pat Crocker cooks bistro-style food with her favorite herbs every week. Her latest book, The Vegan Cook’s Bible (Robert Rose, 2009), is now available.
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