Laurie White
Geneseo, Kansas
Black Bean, Corn & Tomato Salad
16 oz. pkg. dried black beans, rinsed and picked over
3 c. very hot water
3 c. chopped large tomatoes
2 chopped large bell peppers, 1 red, 1 green
4 chopped scallions
2 c. corn kernels
1/3 c. red wine vinegar
1/2 c. olive oil
1 1/2 tsp. ground cumin
1/4 c. chopped cilantro
In 3 1/2 quart electric slow cooker, combine beans and hot water. Cover and cook on high for 3 to 4 hours (or low for 5 to 7 hours) until beans are tender but not falling apart. Drain beans into a colander and rinse with cold water. In large bowl, combine beans, tomatoes, peppers, corn kernels, vinegar, olive oil and cumin. Season with salt and pepper. Stir in cilantro. Serve at room temperature or slightly chilled.
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