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15 minutes
15 minutes
- 1 1/2 cups shredded iceberg lettuce
- 1/3 cup chopped green bell pepper
- 2 cups black bean salsa
- 3/4 cup whole kernel corn
- 1 medium avocado, sliced
- 3/4 teaspoon grated lime peel
- 3 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1 clove garlic, crushed
- 3/4 cup olive or vegetable oil
- In a medium bowl, arrange lettuce, bell pepper, 1 1/4 cups of salsa, corn, the remaining 3/4 cup salsa, and avocado on top.
- Place all vinaigrette ingredients, except oil, in a food processor or blender and blend until combined. Slowly add oil while processing until the vinaigrette thickens. Drizzle over salad before serving.
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