rainbow bean salad recipe

Rainbow Salad

Rainbow Salad

When 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. I often add cooked split peas to a tossed salad. They add flavor, protein and a nice texture to salads.  An added bonus: split peas can be cooked from dry, to tender, in about 20 minutes. That makes them a great choice when time is tight.

This is one of my favorite salads using both green and yellow split peas.  Fresh and colorful, it is a big hit with vegetarian and non-vegetarian friends. If some of you are looking for new salad ideas this summer, this one is a winner.

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. It does make a lot, but you can easily cut the recipe in half. Or maybe, invite more friends over!!!

The dish was inspired by my nephew  Danny’s love of sand art when he was a kid. The ingredients are layered in the bowl for a pretty presentation. It is also an homage to the layered salads I remember from my youth. I like this one a whole lot more.

  Rainbow 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- I use a pint of home canned tomatoes

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 fresh or bottled dressing you like can be used. Balsamic works very well.  I often serve it with homemade Italian dressing.