Manitoba Pulse Growers Association (MPGA) is a not-for-profit organization that represents 3,000 farmers in Manitoba who grow edible beans, peas, lentils, chickpeas, faba beans, and soybeans.
Vision: Vibrant profitable farms sustainability producing a variety of quality pulse crops to feed a healthy growing world.
Mission: To provide Manitoba pulse grower members with production knowledge and market development support, through focused research, advocacy and linkages with industry partners.
March 1, 2012 Keystone Centre, Brandon MB This event will bring together producers and industry representatives in one venue to discuss marketing, agronomy and pest management issues relating to corn,…
Do you have a message for Manitoba’s pulse crop market?
Spread the word in Pulse Beat! Pulse Beat is the official journal of and published by the Manitoba Pulse Growers Association Inc. — a producer organization funded by sales of…
Manitoba Agriculture, Food and Rural Initiatives is holding Environmental Farm Plan workshops throughout the province this winter. These workshops are the first step in ensuring producers may be eligible to…
Lentil and Soybean Salad with Lemon Parsley Vinaigrette
11/2 cups lentils, cooked
¾ cup soybeans, cooked
2 ea lemon zest
½ cup red onions, minced
½ tbsp garlic, minced
1 cup red pepper, small dice
1 cup green peppers, small dice
1 cup celery, small dice
¼ cup chives, finely chopped
Cook lentils and soybeans according to package.
In a stainless steel bowl, mix all ingredients together and allow marinating for 4 hours.
Season to taste.
Lemon Parsley Vinaigrette
2 tbsp lemon juice
1 tbsp rice wine vinegar
1 tsp Dijon Mustard, grainy
1 tsp garlic, minced
1 ½ tsp shallots, minced
¼ tsp fennel seed, crushed
¼ tsp red pepper flakes
1/3 cup canola oil
2 tbsp italian parsley, chopped
1 tbsp soy sauce
1 tbsp chopped oregano
Salt and Pepper to taste
In a stainless steel bowl, mix all ingredients except the canola oil together with a whisk. Slowly add the oil into the mixture to form an emulsification. Reserve in the fridge until needed.
Note: Cooked lentils should have a creamy center when cooked properly. When you add an acid to the lentils (such as a vinegar or lemon juice), it will toughen them.
