>
> 2 cups cooked black beans
> 2 cups cooked red lentils
> 1 tsp. dry mustard garlic (don't know what this is)
> 3 Tbs. minced garlic
> 1 Tbs. minced fresh parsley
> 1 Tbs. minced fresh cilantro leaves
> 1/2 cup rice vinegar
> Juice from 1 lemon
> 1 tsp. salt, or to taste
> 2 to 3 Tbs. virgin olive oil
> 1 tsp. cayenne pepper (this is stage 2)
> 1 small head butterleaf lettuce, washed and torn
> 2 large red bell peppers, (also stage 2) cut into 8 rings each
> 2 large red potatoes, cooked and sliced thinly
> 1/2 cup grated carrots or raw beets
>
> Place the black beans in one bowl and lentils in another. In a third bowl,
whisk together the mustard, garlic, parsley, cilantro, vinegar, lemon juice,
salt, oil and cayenne. Divide the mixture equally
> between the beans and lentils, cover with plastic wrap and marinate 1 hour in
the refrigerator. Line 8 salad plates with the lettuce leaves, then top with
rings of bell pepper. Arrange small piles of
> potatoes, carrots or beets, beans and lentils on each plate, then drizzle the
remaining marinade over all. Serve at once.