Fiesta Salad with Cilantro Dressing

Salad:

½ cup canned black beans, drained
½ cup red onion
2 cups thinly sliced iceberg lettuce (I used 4 cups and added some romaine)
1 ½ cups seeded & chopped tomatoes
1 cup roaste corn kernels, (Trader Joe's frozen food aisle)
½ cup red bell pepper, chopped
1 cup shredded Monterey Jack Cheese
1 ripe avocado, sliced small
4 slices cooked bacon, crumbled (optional)
1/4 cup pinenuts

Dressing:

3 – 5 fresh jalapeno peppers, halved and seeded
¼ cup white wine vinegar
4 cloves garlic
Juice of 1 lemon
1 t. salt
2/3 cup olive oil
½ cup fresh cilantro, packed tightly

Dressing: Place jalapeno peppers, vinegar, garlic, lemon juice and salt in a blender. Blend until combined. While blending, add a slow stream of olive oil until emulsified. Blend in cilantro. Refrigerate until ready to use.

Salad: Combine all salad ingredients. Toss with dressing and serve immediately.

Contributed by Judy M.