Part 30 (1/2)

A few leaves of lettuce for garnish

COMBINE the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad on top. This tastes good chilled and is even better at room temperature.

LENTIL SALAD.

SERVES 4.

TIME: 55 MINUTES (MOSTLY INACTIVE).

Thyme, tarragon, and garlic flavor this easy-to-prepare and hearty lentil salad. Serve over red leaf lettuce (or whatever kind of fancy-shmancy lettuce you can get your hands on) with oil and vinegar on the side. Having some warmed pita bread on hand wouldn't hurt, either. For a cute hors d'oeuvre idea, spoon small scoops of salad into endive leaves.

4 cups vegetable broth

2 or 3 sprigs thyme

2 bay leaves

2 cloves garlic, crushed

teaspoon dried tarragon

teaspoon salt

1 cup uncooked French lentils

1 small red onion, chopped very finely (about cup)

small tomato, seeded and diced (about cup)

2 radishes, grated (about cup)

1 small carrot, grated

Several pinches of freshly ground black pepper

Dressing: 2-4 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon Dijon mustard