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.




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