Mexican Salad with Jalapeño Dressing

Name: Mexican Salad with Jalapeño Dressing
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 79 milliliters packed cilantro leaves; 1 teaspoon honey; 59 milliliters pickled sliced jalapeño pepper; 710 milliliters shredded lettuce, divided; 79 milliliters olive oil; 1 orange bell pepper, seeded and diced; 1 small red onion, diced; 2 smalls tomatoes, diced; 6 tostada shells; 1 Tbsp white balsamic vinegar; 432 grams white corn, drained

Mexican Salad with Jalapeño Dressing requires about 33 minutes from start to finish. This recipe covers 16% of your daily requirements of vitamins and minerals. This side dish has 352 calories, 9g of protein, and 17g of fat per serving. This recipe serves 6. Head to the store and pick up onion, balsamic vinegar, honey, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Place first 4 ingredients in a food processor or blender. Pulse 2 to 3 times or until blended. With processor on, slowly pour olive oil through food chute, processing until blended. Set dressing aside. Warm tostada shells according to package directions.

Ingredients you will need

Tostada Shell

Olive Oil

Equipment you will use

Food Processor

Blender

Place 1 tostada shell on each plate; top each with 1/2 cup shredded lettuce, 1/4 cup black beans, 1/3 cup corn, 1/4 cup tomato, 1 tablespoon onion, and 2 tablespoons bell pepper. Spoon dressing evenly over salads.

Ingredients you will need

Tostada Shell

Bell Pepper

Black Beans

Lettuce

Tomato

Onion

Corn

Serve with sour cream, if desired.

Ingredients you will need

Sour Cream

Equipment

Food Processor

Blender

Ingredients

Servings:

425grams

black beans, rinsed and drained 79milliliters

packed cilantro leaves 1teaspoon

honey 59milliliters

pickled sliced jalapeño pepper 710milliliters

shredded lettuce, divided 79milliliters

olive oil 1

orange bell pepper, seeded and diced 1small

red onion, diced 2smalls

tomatoes, diced 6

tostada shells 1Tbsp

white balsamic vinegar 432grams

white corn, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.