Are you craving a good salad but are tired of always eating the same old Caesar salad? Did you try healthy arugula but it just isn’t for you? Or then again do you think that your salad isn’t filling enough? I have the solution for you, with this delicious legume salad! Satisfaction guaranteed!
Article and photography by Stéphanie Gendron. Translation by Caroline Marion.

For the vinaigrette you’re going to need:
  • I cup of walnut oil
  • 1 Tbsp. of red wine vinegar
  • ¼ of a cup of linseed oil
  • The juice of one whole lime
  • 2 cloves of garlic, pressed
  • 1 ½ Tbsp. herbs of Provence
  • Salt and pepper to taste
Side note: I decided to use linseed oil because it contains omega 3, which is very good for you. Also, it’ll save you from taking those supplement capsules that don’t always have the best aftertaste.
For the salad, you will need:
  • ¼ cup of chick peas
  • ¼ cup of pink lentils
  • ¼ cup of Anasazi beans
  • ¼ cup of Borlotti beans
  • ¼ cup of Appaloosa beans
  • ¼ cup of Mungo beans
  • ¼ cup of black beluga lentils
  • 6 green shallots, cup into thin slices
  • Optional: 1 container of cherry tomatoes
Side note: I decided to use dehydrated vegetables which I then rehydrated, but you could also make it simpler for yourselves and go with canned vegetables as well.
Additional steps to follow:
  1. Start with your vinaigrette. In a small bowl, mix all of the ingredients listed above (for the vinaigrette) and put in the fridge to cool.
  2. Cook all of the vegetables and leave them cool down.
*Important: when you’re cooking your vegetables make sure to start with the beans and then add your lentils (since they cook more rapidly than the beans).
  1. Once all of the ingredients have properly cooled down, mix all of the vegetables in a large bowl (be careful not to break or tear any of the beans while mixing).
  2. Once your salad is mixed, mix in the sliced shallots and vinaigrette.
  3. This step is optional if you decided to add tomatoes to your recipe: you can either cook the cherry tomatoes lightly or simply add them in at the end of the recipe.
And there you have it! A lovely salad to brighten any day that you can share at the diner table with family or with friends!
Portions: 8
Prep time: 5 mins
Cooking time: 1 hr 30 mins

 

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