1/2 cup canned black beans
6 tablespoons white wine vinegar
5 jalapeño, pickled
1/2 cup olive oil
1/2 cup red onion, chopped
2 cups lettuce, shredded
1-1/2 cups tomato, chopped and seeded
1 cup frozen corn, thawed
1/2 cup green bell pepper, chopped
1 cup Monterey Jack cheese, grated
1 avocado
4 slices bacon, cooked crumbled
1/2 cup cilantro
Serving Size : 4
Drain beans; mix with 2 tablespoon vegetable oil, 2 tablespoon vinegar and 1/2 teaspoon salt. Chill at least 2 hours. Puree chilis with 1/4 cup vinegar and 1 teaspoon sea salt. Add olive oil in a stream; add coriander and blend until well chopped. Drain beans and toss with onion. In a bowl, layer lettuce, beans, and tomato. In small bowl toss corn and green pepper; top tomato layer. Top with cheese. Can be chilled at this point. Top with avocado and bacon, and serve with dressing.