1 cup dry black beans
Cook beans in chicken stock with yellow onion in a covered sauce pan. Bring to a boil and then simmer about 45 minutes. Mix cooled beans with tomato& red onion, add salt and pepper to taste. Place Sour cream, limes, honey, olive oil and sugar in food processor with cilantro. Pulse until well combined. Place lettuce on two plates, top with dressing and then bean salsa, garnish with candied walnuts.
|Nutritional Information||Servings 2|
|Calories per serving