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Features for "Layered Black Bean Salad"
Served as starter. Vegetarian dish.
Ingredients for "Layered Black Bean Salad" (Click here for measurement conversion)
BEAN MIXTURE
1 cup dried Black Beans
4 cups Water
1/2 cup Green Bell Pepper, chopped
1/2 cup Red Bell Pepper, chopped
1/2 cup Yellow Bell Pepper, chopped
1/2 cup Onion, chopped
1 dash Red Pepper Flakes
DRESSING
1 cup Balsamic Red Wine Vinegar
3/4 cup Olive Oil
3 Cloves Garlic, peeled
1 Tablespoon Sugar
Salt and Pepper to taste
SALAD INGREDIENTS
Sour Cream, low fat if available
Bottled Salsa
Chopped Lettuce
Chopped Green Onions
Chopped Parsley for garnish
Method for "Layered Black Bean Salad"
BEAN MIXTURE: - Rinse dried beans and place in the slow cooker. Cover with water; set cooker on low and cook for 8 to 9 hours. Remove beans from cooker; discard water and rinse beans. Allow to cool. Mix beans with peppers, onions and pepper flakes; set aside. DRESSING: - Mix vinegar, olive oil, whole garlic cloves, sugar and salt in a saucepan. Simmer for 10 minutes. Cool and strain. Pour cooled dressing over bean mixture and allow flavors to blend for at least 2 hours or overnight, if time permits. SALAD INGREDIENTS: - Because size of the bowl determines quantity of salad ingredients, exact measurements cannot be determined. Place half of bean mixture in bottom of bowl. Spread a thin layer of sour cream over beans and then a thin layer of salsa. Follow with a 1 inch.
Comments
Serves: 8
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