Page 45 - Livret de recettes des aînés en santé
P. 45

D I S C O V E R   T H E   R E C I P E   F R O M
                Suzanne Lefebvre



                 Lentil and Black



                        Bean Salad,




                       adapted from Greta Podleski



     Ingredients:                           1 cup chopped red chili

         1 can (19 ounces)                  peppers
         lentils, rinsed                    3/4 cup chopped green

         1 can (19 ounces)                  peppers
         black beans, rinsed                3/4 cup celery, cut into
         1 can (14 ounces)                  pieces

         cornmeal, rinsed                   1/2 cup chopped small

                                            green onions
                                            1/4 parsley, chopped

      Dressing
           1/4 cup olive oil

           3 tbsp. red wine vinegar
           1 tbsp lemon juice
           1 tbsp. maple syrup

           1/2 tsp. Dijon mustard



          Combine the ingredients. Add salt and pepper.
                    Refrigerate for at least 4 hours.

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