Fiesta Salad

Another salad staple at our house.

Fiesta Salad

Dressing:

3 jalapeno peppers, seeded

¼ cup white wine vinegar

1 clove garlic, minced

1teaspoon salt

2/3 cup olive oil

½ cup fresh cilantro

In a blender or food processor, puree the jalapenos with vinegar, garlic and salt.  Continue processing and slowly add oil, blending until emulsified.  Add cilantro and blend until finely chopped.

1 head iceberg lettuce, thinly sliced

1 (15-ounce) can black beans, drained and rinsed

1 ½ cups chopped tomatoes

1 cup corn kernels (can use frozen)

½ cup chopped green pepper

1 cup shredded Monterey jack cheese

1 ripe avocado, sliced

4 slices bacon, cooked and crumbled

Combine salad ingredients, toss with dressing and serve.

ADD SHREDDED CHICKEN FOR A MAIN COURSE