Lentil and Brown Rice Salad

Starting the New Year with adding more salad to your diet? Here is an option. This is a filling salad that’s perfect as a side dish or serves as a meal on its own.

Ingredients

• 2 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1 tablespoon Dijon mustard
• 1 15 Oz can brown lentils, drained, rinsed
• 1 15.5 Oz Can Goya Pink beans, drained, rinsed
• 2 cups cooked long grain brown rice
• 1 small red onion, finely diced
• 2 treviso radicchio (or regular radicchio if unavailable), heart only (see note)
• 2 tomatoes, finely chopped
• 3 tablespoons (1/4 cup) chopped fresh tarragon
• 2 tablespoons chopped flat-leaf parsley

Note: Treviso radicchio is a specialty green, if not available Chicory greens can be substituted

Instructions:

1. Whisk together the vinegar, oil and mustard in a small bowl
2. Season with salt and pepper
3. Place lentils, beans and rice in a large bowl with onion.
4. Finely shred one treviso and add to the rice with tomatoes, tarragon and parsley.
5. Toss through the dressing and place on plates with remaining treviso leaves.