I cooked black beans in the slow cooker over night. I didn’t have a particular plan for them. I just knew I would be using them in various ways in the coming days. When I think of black beans, taco salad is the first thing that comes to mind.
There are so many possible ingredients that go well in a taco salad, or any salad, for that matter. I’m famous for attempting to include anything and everything I have on hand that might be appropriate. I end up with a great tasting salad, but too much of it. Even in tiny quantities, a little bit of this and a little bit of that amounts to a whole lot of something else.
This time I resisted the impulse to add corn, olives, nopalitos, spinach, lettuce, carrots, cucumber etc. I could go on… I did include: purple cabbage, cilantro, radish, orange sweet pepper, tomato, onion and black beans.
There was a small chunk of mango/hot pepper cheddar, and I thought this would be a good time to use it up.
Just for fun, I made whole wheat bowls for serving the salad. They were made with whole wheat flour, olive oil, salt and water as one would make chapattis or tortillas. (Oh, I also added roasted and crushed cumin seeds to the dough.) I simply shaped the rolled out tortillas over inverted stainless steel vessels which had been brushed with olive oil and baked them at 375ºF until crisp.
We enjoyed the taco salad with avocado wedges, homemade probiotic salsa and sour cream.