SOUTHWESTERN BLACK BEAN SALAD

2 cooker cups dry black beans, soaked overnight*

Water (to the 4-level marking)

½ medium red bell pepper, chopped

1 garlic clove, finely chopped

1 green onion, thinly sliced

½ jalapeño, seeded and finely chopped

¾ cup corn kernels

1 tablespoon extra virgin olive oil

2 teaspoons fresh lime juice

¾ teaspoon kosher salt

2 pinches freshly ground black pepper

½ avocado, diced

Pinch granulated sugar

Nutritional Information per serving (½ cup):

Calories 147 (22% from fat) • carb. 22g • pro. 7g

fat 4g • sat. fat 1g • chol. 225mg • sod. 39mg

calc. 39mg • fiber 5g

1. Put the drained beans and then add the fresh water into the cooking pot of the Cuisinart ® Rice and Grain Multicooker. Close lid.

2. Select the Beans function, set timer for 1 hour and 30 minutes, and press Start/Stop.

3. Once the audible tone sounds to indicate the end of cooking, drain the beans and transfer to a large serving bowl. Add the remaining ingredients and toss to combine.

4. Serve immediately, or cover and allow to rest in the refrigerator to meld the flavors.

*Use the Soak function to soak the black beans for a minimum of 8 hours and up to 18 hours. Drain and rinse prior to cooking.