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2 cups Cooked black beans
2 cups Cooked red lentils
1 teaspoon Dry mustard
3 tablespoons Minced garlic
1 tablespoon Fresh parsley -- minced
1/2 cup Rice vinegar
Juice from 1 lemon
1 teaspoon Salt
3 tablespoons Olive oil
1 teaspoon Crushed red peppers
1 small Butterhead lettuce -- torn
2 large Red bell peppers -- sliced
2 large Red potatoes, cooked -- sliced
1/2 cup Grated carrots

Put legumes in separate bowls. Whisk together mustard, garlic,
parsley, vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly between legumes. Marinate covered in the fridge for 1 hour.
Line salad plates with lettuce, top with peppers. Arrange small piles of potatoes, carrots & legumes on each plate. Drizzle marinade over the meal.

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