Curried Bean Salad

• 2 (15 ounce) cans beans
• 1 cup cooked black lentils
• 12 medium red onion, thinly sliced into crescents
• 34 cup celery, chopped
• 1 garlic clove
• 12 teaspoon of fine-grain sea salt
• 1 12 teaspoons curry powder
• 1 -2 teaspoon freshly grated gingerroot
• 12 lemon, juice of
• 13 cup olive oil
• 2 tablespoons cilantro, chopped

1. Wash and pick over the lentils.
2. Place them in a large saucepan and cover with water using 2-3x the quantity of lentils.
3. Bring to a boil, scale back the heat a bit and simmer for 15-20 minutes, until lentils are tender but not splitting apart.
4. Salt to taste at this point.
5. Remove from heat and drain any remaining liquid.
6. In a large bowl toss the beans, black lentils, red onion, and celery.
7. Make the curry vinaigrette by mashing the garlic clove with the salt into a thick paste.
8. In a bowl or jar whisk together this garlic paste, the curry powder, fresh ginger, lemon juice, and olive oil.
9. Whisk well, taste, and add adjust flavors/salt if needed.
10. Pour about half of the dressing over the beans and give it all a toss.
11. Add more dressing a bit at a time until it is to your liking.
12. Taste, make sure the salad has enough salt.

beans, red onion, celery, garlic, salt, curry powder, gingerroot, lemon, olive oil, cilantro

Taken from www.food.com/recipe/curried-bean-salad-324724 (may not work)