Recipe By :
Serving Size : 8 Preparation Time :11:00
Categories : Vegetarian Crockpot
Amount Measure Ingredient -- Preparation Method
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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
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 determins 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
t
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NOTES : A colorful, unique salad, this goes well with corn chips or a
crusty bread.
