As promised, here’s one way to use the beans set aside from yesterday’s soup recipe.
Salad Topped with Solar Black Beans and Avocado
3 cups bean mixture reserved from Vegetarian Black Bean Soup
1 (10-ounce) package of frozen corn, thawed
1 (4.5-ounce) can diced green chile peppers, drained
1/2 cup red bell pepper, finely diced
1/3 cup salsa
1 head lettuce, shredded
2 medium avocados, sliced
1/2 cup queso fresco, crumbled
1/4 cup sour cream
1/4 cup salsa
In a medium bowl stir together the reserved beans, corn, chile peppers, bell pepper, and 1/3 cup salsa. Divide lettuce among 4 serving bowls. Arrange avocado slices over the lettuce and top with the bean mixture. Sprinkle cheese over the beans and top with sour cream and additional salsa.
Makes 4 servings.