Layered Black Bean Salad Recipe - Cooking Index
Layered Black Bean Salad Recipe - Cooking Index
| Bean mixture | ||
| 1 cup | 160g / 5.6oz | Dried black beans |
| 4 cups | 948ml | Water |
| 1/2 cup | 73g / 2.6oz | Green bell pepper - chopped |
| 1/2 cup | 73g / 2.6oz | Red bell pepper - chopped |
| 1/2 cup | 73g / 2.6oz | Yellow bell pepper - chopped |
| 1/2 cup | 31g / 1.1oz | Onion - chopped |
| 1 | Red pepper flakes | |
| Dressing | ||
| 1 cup | 237ml | Balsamic red wine vinegar |
| 3/4 cup | 177ml | Olive oil |
| 30 | Garlic - peeled | |
| 1 tablespoon | 15ml | Sugar |
| Salt and pepper - to taste | ||
| Salad ingredients | ||
| Sour cream - low fat if avail | ||
| Bottled salsa | ||
| Chopped lettuce | ||
| Chopped green onions | ||
| Chopped parsley for garnish | ||
| Bean mixture |
Preparation Time: 11:0 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. Repeat with remaining bean mixture and put a 1" layer of sour cream and salsa on top.
Source:
Elizabeth Powell
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