Saturday, January 14, 2017

Rainbow Lentil, Black Bean and Veggie Salad #giveaway #vegetables @AbbottMysteries



Welcome back to our Eat Your Rainbow Veggie Challenge!  Despite our photo, the New Year is not all about partying on.  






Many of us are trying to put the holidays and all the extra celebration foods out of our minds and get back to healthier eating (and possibly looser waistbands).  Veggies can make all the difference in this plan so you can feel full and still meet your goals.  Today we are featuring a salad that is not only a rainbow in itself, but also can be a vegetarian meal or an excellent side for meat, fish or chicken. It's full of vitamins and minerals and is quite nice to look at.   It makes a lot and is even better on the second day.  We often take it as our contribution to a pot luck and we are usually asked to bring it to family events. You can add any other veggies that you want.  Have fun with it!  Don’t forget to comment today to be entered in our on-going veggie challenge to win this elegant and useful platter.



Every time you comment, your name goes in the hat.   Some of you have lots of chances already. 



Rainbow Lentil, Black Bean and Veggie Salad

1 can of lentils, rinsed and drained
1 can of black beans, rinsed and drained
1 red pepper or yellow pepper, seeded and chopped
3-4 green onions – thinly sliced
2 small tomatoes seeded and chopped
2/3  cup (or so) chopped celery
2/3  cup chopped carrots
1 tbsp finely chopped parsley
4 to 6 ounces of Feta cheese (crumbled)
1/3 cup extra virgin olive oil
1/4 apple cider vinegar
2 cloves garlic, finely chopped
Juice of one lemon or lime
1 tsp sea salt
1 tsp Dijon mustard
1 tablespoon maple syrup
½ tsp freshly ground pepper just before serving


Combine oil, vinegar, garlic, lemon juice, sea salt, Dijon, parsley and maple syrup in a small pitcher and whisk to combine until nice and thick.


Rinse and drain lentils and black beans. This gets rid of extra salt.




 Place in a salad bowl. Add tomatoes to beans. 



 Add green onions, pepper, celery and carrots. Mix well.







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Add dressing and combine well.  Mix in crumbled Feta.  Finish off with pepper.  

Enjoy!  Let the fresh flavors give you a boost on a dark winter night.




Speaking of boosting our spirits on dark winter days and nights, there is nothing quite like a cozy mystery to do that.  We hope The Hammett Hex, our fifth Book Collector mystery will do that for you.   We've done our best to get the flavor of Hammett's San Francisco into the narrative.





The Hammett Hex came out in October, but it's still nice and fresh.
If you don't have it yet,  here's your chance:


 CLICK HERE or ask your favorite bookseller

 And: 


CLICK HERE TO WATCH THE TRAILER


If you haven't read any of the others in the series, they're all available in print, e-book and audio.  Something for everyone!


  

Don't forget to come and visit us on Facebook!  CLICK HERE to find us.

Have a wonderful reading  January everyone!

  





41 comments:

  1. Beautiful, nourishing salad! EMS591@aol.com

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  2. Would it work without the cheese?
    sgiden at verizon(.)net

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    1. Sandy, sometimes we forget to put in the Feta cheese, so yes, it would work. You might add a bit more salt or some lemon to give it a bit of tang. Or not. Hope you like it!

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  3. Great for my vegetarian visitors and n easy supper for us.

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    Replies
    1. Hope you like it! And yes, the vegetarians will be happy.

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  4. I haven't seen canned lentils around here, but I haven't looked for them. I'll have to try this. It looks like something I'd enjoy.

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    Replies
    1. We usually find them with the canned beans. You could use dried also after soaking them. Cheers!

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  5. I don't think I've ever seen lentils in a can...must look for them. This recipe does look good and I plan to share it with my vegetarian sister; the only thing she ever brings to family gatherings is a kale salad!!!