Mexican Salad With Jalapeno Dressing
|Packed cilantro||1⁄3 Cup (5.33 tbs)|
|Pickled sliced jalapeno pepper||1⁄4 Cup (4 tbs)|
|White balsamic vinegar||1 Tablespoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Shredded lettuce||3 Cup (48 tbs), divided|
|Canned black beans||15 Ounce, drained, rinsed (1 Can)|
|Canned white corn||15 1⁄4 Ounce, drained (1 Can)|
|Tomatoes||2 Small, diced|
|Red onion||1 Small, diced|
|Orange bell pepper||1 , seeded and diced|
1. 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.
2. Warm tostada shells according to package directions.
3. 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.