Fresh Start to 2010

I am in major need of crisp veggies, fresh flavors and a little taste of Mexico. This black bean salad scratches all those itches time after time.

Black Bean Layer Salad

You Will Need:

2 (15-ounce) cans black beans, drained and rinsed

2 tablespoons vegetable oil

2 tablespoons white wine vinegar

1/2 teaspoon salt

2 cups-ish iceberg lettuce

1/2 cup red onion, chopped

1 1/2 cups tomatoes, chopped and seeded

1 cup fresh or frozen corn

1/2 green bell pepper

1 avocado, chopped

1 cup shredded Monterey Jack cheese

4 slices bacon, crisp-cooked and crumbled

Dressing below

Mix the black beans, oil, vinegar and salt in a bowl

Cover and marinate in the fridge for up to 1 day, stir occasionally

Layer the lettuce, marinated beans, onion, tomatoes, corn, bell pepper, avocado cheese and bacon on a platter.

Toss with jalapeno dressing

Jalapeno Dressing

Process in a Cuisinart-

3 pickled jalapenos

1/2 cup packed cilantro

1/3 cup olive oil

1/3 cup vegetable oil

1/4 cup white wine vinegar

1 teaspoon salt