Ingredients

Bean mixture:
1 C. Dried black beans
4 C. Water
1/2 C. Green bell pepper, chopped
1/2 C. Red bell pepper, chopped
1/2 C. Yellow bell pepper, chopped
1/2 C. Onion, chopped
1 dash Red pepper flakes
Dressing:
1 C. Balsamic red wine vinegar
3/4 C. Olive oil
3 cloves Garlic, peeled
1 Tbsp. 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

Cooking Instructions

Bean Mixture: Rinse dried beans and place in the crock pot. Cover with water. Set crock pot on low and cook for 8 to 9 hours. Remove beans from crock pot, 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: 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 inch layer of sour cream and salsa on top.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)