Black Bean, Corn and Tomato Salad

[Guest guest]

Black Bean, Corn and Tomato Salad

 

From The Best Slow Cooker Cookbook Ever

 

16 ounces packaged dried black beans, rinsed and picked over

5 cups very hot tap water

3 chopped large tomatoes

2 chopped large bell peppers (preferably 1 red, I green)

4 chopped scallions

2 cups corn kernels

1/3 cup red wine vinegar

1/2 cup olive oil

1 1/2 teaspoons ground cumin

1/4 cup chopped cilantro

 

1. In a 3 1/2-quart electric slow cooker, combine the beans and hot

water.

 

2. Cover and cook on the high heat setting 3 to 4 hours (or on the

low heat setting 5 to 7 hours), until the beans are tender but not

falling apart.

 

3. Drain the beans into a colander and rinse with cold water.

 

4. In a large bowl, combine beans, tomatoes, peppers, corn kernels,

vinegar, olive oil, and ground cumin. Season with salt and freshly

ground pepper to taste. Stir in cilantro. Serve at room temperature

or slightly chilled.

 

Makes 12 servings.