Well we have officially returned from Mexico! I can not even explain in words how much fun we had. It was fun, relaxing, beautiful, yummy, romantic and ultimately just what Andrew and I needed. We literally stayed at our resort the entire time and soaked up some major sun. I'll share more pics later!

So for Yummy Monday today I am sharing a recipe that was given to me by a good friend. I have been wanting to share this recipe for a while now because it is truly one of my very favorite mexican food recipes. You can use this as a side dish for a Fiesta meal or add chicken and steak to make it a full meal by itself. It is one of those recipes that has been passed along among all my friends and family because once you eat it you have to have it again and again! Don't miss out on this one and go buy what you need to make this ultimate Mexi Salad this week.

Ultimate MEXI Salad
Ingredients
Salad:
1 can black beans-rinsed
2 tablespoons olive oil
2 table spoons white wine vinegar
1/2 teaspoon salt
1/2 cup chopped red onion
cup corn kernels (I just use a can)
1/2 cup chopped green bell pepper
2 cups thinly sliced iceberg lettuce
1 and 1/2 cups seeded and chopped tomatoes
1 cup shredded Monterey Jack cheese
1/2 avocado but into 6 slices
4 slices lean bacon, crisp-cooked and crumbled (I usually don't
include this and do fajita chicken strips instead to make it a meal
and more healthy)
Dressing:
3 to 5 jalapenos
1/4 cup white wine vinegar
1 garlic clove
1 teaspoon salt
2/3 cup olive oil
1/2 cup packed fresh cilantro
For the salad, Combine beans with olive oil, vinegar and salt in a
bowl and mix well.  Chill, covered, for 2-24 hours.  Drain the beans
and add the onion, toss to mix well.  Place all ingredients on top of
lettuce in a bowl and add everything in layers with the avocado on
top.
For the dressing, puree the jalapenos with the vinegar, garlic and
salt in a blender.  Add the olive oil in a steady stream, processing
constantly.  Add the cilantro and process until finely chopped.  Chill
in the refrigerator.
Pair this salad with my Enchilada and Margarita recipe I shared earlier and you have one heck of a meal!

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