Black Bean & Lentil Salad with Sun-Dried Tomato Vinaigrette - Easy Recipe

INGREDIENTS

3/4 cup uncooked dried black beans, rinsed Sun-Dried Tomato Vinaigrette (recipe) 1/2 cup dried lentils, rinsed 2 large red bell peppers, halved and seeded 1‑1/2 cups thawed frozen corn 1/2 cup finely chopped onion 1/4 cup chopped fresh parsley Tortilla chips

PREPARATION:

1. Place beans in large saucepan; cover with 4 inches of water. Bring to a boil over high heat. Uncover pan; boil for 2 minutes. Remove pan from heat; cover. Let stand 1 hour in water, Drain.
2. Prepare Sun-Dried Tomato Vinaigrette; set aside.
3. Place lentils in 2-quart saucepan; cover with 2 inches water. Bring to a boil over medium heat. Reduce heat to low; simmer, covered, 35 minutes or until lentils are tender. Drain.
4. Preheat broiler. Place peppers on foil-lined broiler pan. Broil, 4 inches from heat, 15 to 20 minutes until blackened on all sides, turning peppers every 5 minutes. Place blackened peppers in paper bag. Close bag; set aside to cool about 15 minutes. Place cooled peppers on cutting board. Peel off skins with paring knife. Lay peppers flat; slice lengthwise into 1/4-inch strips. Cut strips into 2-inch pieces.
5. Combine beans, lentils, pepper pieces, corn, onion and parsley in large bowl. Pour Sun-Dried Tomato Vinaigrette over bean mixture; mix well. Cover with plastic wrap; refrigerate 2 to 3 hours. Stir just before serving. Serve with tortilla chips. Garnish, if desired.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1/4 of recipe Sodium 194 mg Protein 18 g Fiber 17 g Carbohydrate 59 g Saturated Fat 4 g Total Fat 30 g Calories from Fat 47 % Calories 553 DIETARY EXCHANGE: Fat 5 Meat 1 Starch 4