Ingredients
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
Preparation
In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.
