Black Bean Lentil Salad with Cumin-Lime Dressing

Ingredients

1 cup dry lentils (green or brown) ($1.19/bag)
15 oz. can black beans, rinsed and drained (Wild Harvest Organic $1.18)
1 red bell pepper ($1.00)
1/2 small red onion ($.50)
1-2 roma tomatoes ($2.00)
Large bunch cilantro, stems removed ($.99)
Optional: green onion

For the Dressing

Juice of 1 lime ($1.50)

2 Tbsp. olive oil
1 tsp. dijon mustard
1-2 cloves garlic, minced
1 tsp. cumin
1/2 tsp. oregano
1/8 tsp. salt
Optional: chipotle powder, chili powder, pepper, hot sauce, other seasonings, etc.

Directions

1) Cook lentils according to package directions, leaving firm not mushy. Drain.
2) While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.
3) Finely dice the bell pepper, onion, and tomatoes. Roughly chop the cilantro.
4) In a large bowl, place the black beans, bell pepper, onion, tomatoes, and lentils. Add the dressing and toss to combine. Add cilantro, and lightly toss.
5) Serve immediately or chill covered in the fridge for at least an hour to let the flavors combine.

Vegan, gluten-free. From thegardengrazer.com

Brussel Sprout Slaw

Serves 6-8

Ingredients

To make the spiced pecans:1/2 cup pecan halves
1 1/2 teaspoons olive oil
1/4 teaspoon kosher salt
1 teaspoon sugar
Pinch of cayenne pepper

To make the slaw:1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons whole grain dijon mustard
3 tablespoons pure maple syrup
Kosher salt
Freshly ground black pepper
2 pounds brussels sprouts, bottoms trimmed
1 small radicchio head, quartered and cored

Directions

1. Start by making the spiced pecans. Preheat oven to 350°F.
2. Add pecan halves to a small bowl and drizzle with 11/2 teaspoons olive oil. Sprinkle pecans evenly with the kosher salt, sugar, and cayenne.
3. Spread pecans out over a rimmed baking sheet, and toast in the oven until browned and fragrant (10 – 12 minutes). Definitely check the pecans at 9 or 10 minutes to make sure they aren’t burning. Let cool.
4. Next, prepare the slaw dressing. Combine 1/4 cup olive oil, apple cider vinegar, lemon juice, mustard, and maple syrup in a mason jar. Season with 3 pinches of salt and several turns of black pepper. Cap the jar, and shake until combined. Taste for seasoning. I like to season my vinaigrettes aggressively, so I don’t have to add any additional seasoning later. This means that the vinaigrette should taste a bit too salty on its own.
5. Using the grater attachment of a food processor, shred the brussels sprouts and radicchio. You can certainly do this by hand if you don’t have a food processor. Transfer to a large bowl, and drizzle with half of the vinaigrette, tossing to combine. Add more vinaigrette if needed. You want to coat the shreds, not drown them (no dressing pooling at the bottom).
6. Let stand for 15 minutes to “cook” the sprouts. Top with spiced pecans and serve immediately.

- See more at: http://www.kitchenkonfidence.com/2013/11/brussels-sprout-slaw#sthash.MqLgNbIK.dpuf