Black Bean Naco Salad

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* Exported from MasterCook *

 

Black Bean Nacho Salad

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 6 Preparation Time :0:00

Categories : The Vegetarian Slow Cooker

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried black beans

2 quarts cold water

1 tablespoon salt

1 large onion -- chopped

1 1/2 teaspoons minced garlic

1 tablespoon ground cumin

1 head lettuce -- shredded

1 cup sliced black olives

1/2 cup diced green onions

1 1/2 cups chopped tomatoes

1 cup sour cream

diced avocados or guacamole -- optional

tortilla chips for garnish

 

Place black beans in the slow cooker with cold water and soak overnight. Drain

beans in a colander, rinse, and add soaked beans back to slow cooker along with

enough water to cover beans. Cover and cook on high heat for 2 to 3 hours,

until beans are tender.

 

Add salt, onions, garlic, and cumin, set slow cooker on low heat, and cook for 8

hours. Taste and adjust seasonings.

 

Line individual serving plates with lettuce and top with cooked beans, olives,

green onions, tomatoes, and sour cream. Add avocados if desired, and garnish

with tortilla chips.

 

Source:

" MC Formatted by: Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 389 Calories; 12g Fat (26.7% calories

from fat); 19g Protein; 55g Carbohydrate; 13g Dietary Fiber; 17mg Cholesterol;

1301mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0

Non-Fat Milk; 2 Fat.

 

Serving Ideas : Serve with tortilla chips as a garnish.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0