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Mexican Black Bean Salad
1/2 cup canned black beans
6 tablespoons white wine vinegar
5 jalapeno, pickled
1/2 cup olive oil
1/2 cup red onion, chopped
2 cups lettuce, shredded
1 1/2 cups tomato, chopped and seeded
1 cup frozen corn, thawed
1/2 cup green bell pepper, chopped
1 cup Monterey Jack cheese, grated
1 avocado
4 slices bacon, cooked crumbled
1/2 cup cilantro
Drain beans; mix with 2 Tbsp vegetable oil, 2 Tbsp vinegar and 1/2
tsp salt. Chill at least 2 hours. Puree chilis with 1/4 cup vinegar
and 1 tsp sea salt. Add olive oil in a stream; add coriander and
blend until well chopped. Drain beans and toss with onion. In a
bowl, layer lettuce, beans, and tomato. In small bowl toss corn
and green pepper; top tomato layer. Top with cheese. Can be
chilled at this point. Top with avocado and bacon, and serve with
dressing.
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Black Bean 04