Mexican Salad With Jalapeño Dressing

• 1/3 cup packed cilantro leaves
• 1/4 cup pickled sliced jalapeno pepper
• 1 tablespoon white balsamic vinegar
• 1 teaspoon honey
• 1/3 cup olive oil
• 6 tostada shells
• 3 cups shredded lettuce, divided
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15.25-ounce) can white corn, drained
• 2 small tomatoes, diced
• 1 small red onion, diced
• 1 orange bell pepper, seeded and diced
• Fat-free sour cream (optional)

1. Place first 4 ingredients in a food processor or blender. Pulse 2 to 3 times or until blended. With processor on, slowly pour olive oil through food chute, processing until blended. Set dressing aside. Warm tostada shells according to package directions.
2. Place 1 tostada shell on each plate; top each with 1/2 cup shredded lettuce, 1/4 cup black beans, 1/3 cup corn, 1/4 cup tomato, 1 tablespoon onion, and 2 tablespoons bell pepper. Spoon dressing evenly over salads. Serve with sour cream, if desired.

cilantro, pepper, white balsamic vinegar, honey, olive oil, tostada shells, shredded lettuce, black beans, white corn, tomatoes, red onion, orange bell pepper, sour cream

Taken from www.myrecipes.com/recipe/mexican-salad-with-jalapeo-dressing (may not work)