Layered Mexican Salad With Jalapeno Dressing - cooking recipe

Ingredients

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

Preparation

Garnish with avocado slices.
Sprinkle with bacon.
Serve dressing on the side.
Yields 6 servings.