Green Bean and Lentil Salad

[Guest guest]

Green Bean and Lentil Salad

 

 

200 g (7 oz) green beans, trimmed

400 g (14 oz) can brown lentils, drained, rinsed

1 small red onion, thinly sliced

8 teaspoons olive oil

8 teaspoons red wine vinegar

1 teaspoon Dijon mustard

1 garlic clove, crushed

 

 

1. Cook beans in a saucepan of boiling water for 2 minutes or until

just tender. Refresh under cold water. Drain.

 

2. Place beans in a bowl. Add lentils, onion oil, vinegar, mustard and

garlic. Toss to combine. Serve.

 

 

Serves 6.