Psychedelic Salad |
1/2 cup red lentils
1 cup water 1/2 cup sugar 1/2 cup wine vinegar 1/2 cup olive oil or salad oil 1 tsp salt 1/2 tsp celery salt 1 (15oz) can garbanzo beans (chickpeas), drained 1 (15oz) can French style green beans, drained 1 (15oz) can dark kidney beans, drained 1/2 cup chopped celery 1 small red pepper, diced 1 small green pepper, diced 1/4 cup choppe donion Cook lentils in water for 5 minutes. Drain. Mix sugar, vinegar, oil, salt and celery salt together. Add all ingredients to the vinegar - oil mixture. Let stand for 2 hours in the refrigerator to blend flavors. This salad will last for several weeks. Serves 8 to 10. |