July 2, 2012

Slow Cooker Three Bean Taco Salad

There's been some really crazy weather around here lately. If you live anywhere in the Mideast, you probably also experienced the totally nuts derecho (the technical term for the giant windstorm of doom) that blew by on Friday/Saturday. Between the power outages that's caused and the record heat, it has not been a great time to try and cook.

I hate turning on the oven or cooking on the stove when it's nasty out. It makes the apartment so hot and I try not to work the A/C harder than it has to. That means crock pot season is in full swing. Even though it's running all day, it creates so much less heat and doesn't warm up my kitchen and living room at all.

This week, I adapted my Three Bean Tacos for a taco salad. I simplified it after a little experimentation, so this recipe doesn't require the beans to be pre-soaked. You just throw them into the pot and go.

Three Bean Taco Salad
makes 8 servings

What You'll Need:
1 cup dried black beans
1 cup dried kidney beans
1 cup dried pinto beans
2 cups frozen corn kernels
6 cups water
1 small can tomato paste
5 Tbs taco seasoning

For serving:
shredded cheese
sour cream
lime tortilla chips

The Process:
   Put all beans, corn, and seasoning into the slow cooker. Spoon in tomato paste and pour the water over it. Mix to incorporate the tomato paste. Cover and cook on low for 8 hours until the beans are tender.

Plate beans and add your favorite toppings. Serve with lime tortilla chips. I definitely encourage you to use the lime chips because it really adds a nice flavor to each bite.
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