Layered Black Bean Salad

Directions

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 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.