Layered Black Bean Salad
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)