Main Ingredients: U.S. Bean and Pea
U.S. Bean and Lentil Salad
- 250 gr U.S. Red Kidney Beans
- 250 gr U.S. Lentil
- 250 gr U.S. Chickpeas
- 250 gr U.S. Pinto Beans
- 250 gm U.S. Black beans
- 150 gr Chopped Parsley
- 200 gr Chopped Ice berg lettuce
- 200 gr Red Vinegar
- 70 gr Honey
- 120 gr Extra Virgin Olive Oil
- 50 gr Jalapeno Chili
- 200 gr Shallots fine chopped
- All the Dry lentil place in to a warm water and one spoon baking powder and simmer over night.
- In the Morning wash and boil till cooked. Drain and cool down.
- Assembling the Dressing and place all ingredients into a bowl.
- Mix well and add seasoning
- Serve the salad in a glass with chopped fresh tomatoes on top.
Recipe Developed by Executive Chef Rolando Manesco
Intercontinental Bangkok Hotel