Lentil-Mint Salad

1 cup lentils, preferably tiny green French lentils
6 cups bouillon
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 cup finely chopped red onion
1 red bell pepper, cut in 1/2” chunks
1/2 cup chopped mint

Combine the lentils and bouillon in a pot. Bring to a boil, reduce the heat and simmer for 20-30 minutes, or until the lentils are tender but still firm (do not let them get mushy.) Drain the lentils, reserving about 1/4 cup of the bouillon. Rinse the lentils with cold water to cool.

Combine the drained lentils with the remaining ingredients. Add a little of the reserved bouillon if the mixture seems too dry. Serve at room temperature or chilled.

 

4-6 servings

 

September Salad

2 cups cooked quinoa
1 cup frozen corn
1 16-ounce can pink beans, drained and rinsed
1 vine-ripened tomato, chopped
1 bunch green onions, chopped
1/4 cup chopped cilantro or Italian parsley
juice of 1 lemon
1 teaspoon mild chili powder or ground cumin
tabasco sauce to taste

Combine all ingredients. Serve with the bottle of hot sauce on the side, so each diner can add more heat to his or her taste.

4-6 servings

 

Mango Salad with Barley and Beans

1 small red onion, chopped
2 mangoes, peeled and chopped
1 can black beans, drained and rinsed
2 cups cooked, chilled barley
1/2 cup chopped cilantro or Italian parsley
1/4 cup rice vinegar, or 1/2 cup grapefruit juice, to taste
1 teaspoon ground cumin
1-2 jalapeno chiles, seeded and chopped, or to taste

Combine all ingredients and chill.

4-6 servings