Recipe found in Favorites: A Collection of Favorite Ivory Family Recipes.
I serve this salad as a main dish or a side dish. It's a perfect accompaniment to mexican food when you don't want heavy rice and beans.
3 jalapeno peppers, seeded
1/4 coup white wine vinegar
1 clove garlic, minced
1 teaspoon salt
2/3 coup olive oil
1/2 coup fresh cilantro
In a blender, 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 (15 oz) can of black beans, drained and rinsed
1 1/2 cups chopped tomatoes
1 cup corn kernels (can use frozen)
1/2 coup chopped green pepper
1 coup shredded Monterey Jack cheese
1 ripe avocado, sliced
4 slices bacon, cooked and crumbled (I use Hormel Real Crumbled Bacon)