Layered Black Bean Saladcrockpot, vegetables, vegetarian 1 bean mixture 1.00 cup dried black beans 4.00 cup water 0.50 cup green bell pepper; chopped 0.50 cup red bell pepper; chopped 0.50 cup yellow bell pepper; chopped 0.50 cup onion; chopped 1.00 dash red pepper flakes 1 dressing 1.00 cup balsamic red wine vinegar 0.75 cup olive oil 3.00 centiliter garlic; peeled 1.00 tablespoon sugar 1 salt and pepper; to taste 1 salad ingredients 1 sour cream, low fat if avail able 1 bottled salsa 1 chopped lettuce 1 chopped green onions 1 chopped parsley for garnish 1 bean mixture 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. Repeat with remaining bean mixture and put a 1" layer of sour cream and salsa on top. |
