This salad with black beans and lentils is something I used to include on nearly every menu back in the days when I organized catered houseboat trips at Utah's Lake Powell. I used brown lentils in those days, but now that food bloggers have tipped me off about the small green French lentils which hold their shape a little better in a dish like this, I prefer using the green French lentils in the salad. At Lake Powell I would have served this as a side dish with something like grilled chicken or fish, or it could be a good vegetarian main dish.Click to continue reading