5 tablespoons vegetable oil
1 pound celery, diced
1 onion, diced
1 cup white wine vinegar
1 yellow onion, diced
1 apple - peeled, cored and chopped
1 (10 ounce) can, diced green chile peppers, with liquid
2 (16 ounce) cans diced tomatoes with liquid
1 (14 ounce) can chicken broth
2 tablespoons chopped fresh parsley
4 tomato wedges
4 tablespoons mayonnaise
1 tablespoon dried sage
1 tablespoon white sugar
1/4 teaspoon salt
4 (5 ounce) cans black beans, rinsed
2 (3 ounce) cans chopped, raw onion
1 (8 ounce) can diced green chiles, drained
1 (8 ounce) container sour cream
2 tablespoons Dijon mustard
soy sauce, sliced
In a medium bowl, combine the oil, celery, onion, vinegar, yellow onion, apples and chicken bouillon. Mix together, cover and refrigerate about 4 hours.
Stir in the pepper, 1 can tomato wedges and mayonnaise. Make sure that enough water is in the bouillon mixture to coat all.
Heat 2 tablespoons chili sauce in small fryer or large skillet over medium heat. Spoon mixture over salad and spread mixture in bottom of ramekin dish. Sprinkle with chiles and serve as coat.