Vegetarian Bean Salad

Layered Bean Salad

If you hear green or yellow split peas- do you think of soup?  You probably do. But when cooked until just tender, split peas make a great salad ingredient.

This is one of the dishes we made in class last night. Fresh and colorful, it was a big hit. It you are looking for a new salad to take to summer parties, this one is a great option.

The salad uses both green and yellow split peas, along with black beans, butter beans, red lentils and assorted veggies. It is a great combination of colors and textures.

You can scale back the amounts- it does make a lot. The dish was inspired by my nephew  Danny’s love of sand art and the layered salads of my youth.

  Layered Bean Salad

 1 c. each green split peas, yellow split peas and red lentils

1 can black beans, rinsed and drained

1 can butter beans, rinsed and drained

1 c. diced sweet onion

1 c. diced sweet pepper

1 c. grated carrot

Cook split peas and lentils separately just until tender. Split peas, both green and yellow will take 20 minutes. Red lentils will take about 8-10 minutes. Drain and rinse each under cold water when done and set aside until ready to use, or you can cook them a day ahead and keep chilled. Each will yield about 2 1/2 c. cooked.

In large glass bowl, place the following ingredients in this order.

Black beans, butter beans, green split peas. yellow split peas. onion, red lentils. carrots and peppers. Pour over dressing and chill several hours or overnight. Serve on a bed of greens.

Dressing *

1/2 c. oil

1/2 c. vinegar

1 (14 oz.) can diced tomatoes, undrained

2-3 T. sugar

1/2 c. parsley or cilantro

1 t. each chili powder, cumin and salt

dash hot sauce

Combine in a blender or food processor until smooth.

*Note: Any bottled dressing you like can be used. Balsamic works very well. In class I served it with Italian dressing.