SPINACH, BLACK BEAN AND LENTIL SALAD

Black Bean and Chutney Rice Salad

INGREDIENTS

  • 1 (15 oz.) Can drained and rinsed Black beans
  • 1 Large seeded and chopped red bell pepper
  • 1 (9 oz.) Jar your favorite chutney
  • 1 c. Whole kernel corn (I used frozen)
  • 6 Sliced green onions
  • 3 tbsp. Fresh cilantro or parsley, chopped
  • 1/2 tsp. Ground cumin
  • 2 3/4 c. Water
  • 3/4 c. Uncooked long grain and wild rice
  • 1/2 c. Red lentils, dried
  • 1 1/2 c. Packed and shredded fresh spinach leaves

METHOD

Step 1

Combine bell pepper, beans, green onions, cumin, chutney, cilantro and corn in a bowl and stir gently.

Step 2

In a saucepan bring water to boil and stir in lentils and rice. Reduce to low temperature and cook uncovered until liquid is absorbed and the lentils are tender (20-25 minutes).

Step 3

Remove from heat and stir in the bean mixture. Cover and refrigerate, until chilled.

Step 4

Gently stir in spinach before serving.

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STEAK AND MUSHROOM SALAD

Steak, Mushroom, and Blue Cheese Salad

1/2 cup Italian dressing
2 pound sirloin steak (I used New York Strip Steak)
8 oz. sliced baby bella mushrooms
1/2 pt. grape tomatoes, halved
1/4 cup sliced red onion
2 slices crumbled bacon (I used 2 Tbsp real bacon pieces)
1 (6oz.) bag baby spinach
6 oz. Gorgonzola cheese crumbles

Place 3 Tbsp of Italian dressing in large food storage bag; add steak, seal and toss to coat.  In 4  large bowls, combine spinach with mushrooms, tomatoes, onion and bacon.  Cook steak on grill until medium done.  Cut into 4 servings and serve with remaining dressing and Gorgonzola Cheese.

Round out the meal with toasted whole wheat pitas and some fruit slices.