Layered Black Bean Salad

9 hours Prep: 20 minutes Cook: 9 hours

231 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

1	cup	black beans	dried
4	cups	water
1/2	cup	green bell pepper
1/2	cup	sweet red bell pepper
1/2	cup	sweet yellow bell peppers
1/2	cup	onion	chopped
1	dash	red pepper flakes

Dressing
1	cup	red wine vinegar
3/4	cup	olive oil
3	cloves	garlic	peeled
1	tablespoon	sugar

Salad
1	x	lettuce	chopped
1	x	scallions, spring or green onions	chopped

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.

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.

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.

Add your comment

Serving Size 224g

Amount per Serving

Calories 231 80% of calories from fat