Layered Mexican Salad With Jalapeno Dressing

• 2/3 c. black, red, pinto beans
• 2 Tbsp. oil
• 2 Tbsp. white wine vinegar
• 1/2 tsp. salt
• 3 jalapeno chilies, pickled and seeded
• 1/4 c. white wine vinegar
• 1 tsp. salt
• 1/3 c. olive oil
• 1/3 c. fresh coriander (parsley sub), packed
• 1 1/2 c. tomatoes, seeded and chopped
• 1/2 c. onion (red), chopped
• 2 c. iceberg lettuce, sliced
• 1 c. corn kernels
• 1/2 c. green pepper, diced
• 4 oz. Monterey Jack cheese, grated coarsely
• 1 avocado
• 4 slices bacon, cooked crisp and crumbled
• sliced lettuce
• bean mixture
• tomatoes
• corn and green peppers
• Monterey Jack cheese

1. Garnish with avocado slices.
2. Sprinkle with bacon.
3. Serve dressing on the side.
4. Yields 6 servings.

black, oil, white wine vinegar, salt, jalapeno chilies, white wine vinegar, salt, olive oil, fresh coriander, tomatoes, onion, iceberg lettuce, corn kernels, green pepper, cheese, avocado, bacon, bean mixture, tomatoes, corn, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177255 (may not work)