Layered Black Bean Salad

• 1 cup black beans dried
• 4 cups water
• 1/2 cup green bell peppers
• 1/2 cup sweet red bell peppers
• 1/2 cup sweet yellow bell peppers
• 1/2 cup onions chopped
• 1 dash red pepper flakes
• 1 cup red wine vinegar
• 3/4 cup olive oil
• 3 cloves garlic peeled
• 1 tablespoon sugar
• 1 x lettuce chopped
• 1 x scallions, spring or green onions chopped

1. Rinse dried beans and place in the slow cooker.
2. Cover with water; set cooker on low and cook for 8 to 9 hours.
3. Remove beans from cooker; discard water and rinse beans.
4. Allow to cool.
5. Mix beans with peppers, onions and pepper flakes; set aside.
6. Mix vinegar, olive oil, whole garlic cloves, sugar and salt in a saucepan.
7. Simmer for 10 minutes.
8. Cool and strain.
9. Pour cooled dressing over bean mixture and allow flavors to blend for at least 2 hours or overnight, if time permits.
10. Because size of the bowl determins quantity of salad ingredients, exact measurements cannot be determined.
11. Place half of bean mixture in bottom of bowl.
12. Spread a thin layer of sour cream over beans and then a thin layer of salsa.

black beans, water, green bell peppers, sweet red bell peppers, sweet yellow bell peppers, onions, red pepper, red wine vinegar, olive oil, garlic, sugar, scallions

Taken from recipeland.com/recipe/v/layered-black-bean-salad-45006 (may not work)