2 directions: 'In a large saucepan cover the beans with 2” cold water, bring to a
3 boil, and boil for 3 min. Remove pan from heat, let beans soak for 10 min, and
4 drain them. In the pan cover the beans again with 2” cold water, bring to a boil,
5 and simmer the beans for 45 min., or until they are just tender. Drain the beans
6 in a sieve, refresh them in cold water and transfer them to a bowl. Add the oil,
7 vinegar and salt, mix well. Chill, covered, for at least 2 hours and up to 24.
10 Make the dressing while the mixture is chilling. In a blender puree the chilies
11 with the vinegar and salt. With the motor running add the oil in a stream, and
12 blend until the mixture is emulsified. Add the cilantro and blend until the cilantro
16 Drain the beans and toss them with the onion. In the bottom of a 2 qt. Glass
17 soufflé dish or bowl arrange the lettuce, top it with the bean mixture, reserving
18 2 T. of the beans for decoration. Top the bean layer with the tomato, reserving
19 1 T. for decoration. In a small bowl toss together the corn and bell pepper,
20 place on top of the tomato mixture, reserving 1 T. Top the corn layer with the
21 cheese. The salad may be prepared up to this point 8 hours in advance—keep covered
22 and chilled. Arrange the avocado like spokes of a wheel and put reserved toppings
31 name: dried Black beans, picked over and rinsed
45 name: White-wine vinegar
59 name: chopped Red onion
66 name: thinly sliced Iceberg lettuce
73 name: chopped, seeded Tomato
80 name: frozen Corn, thawed or boil fresh for 2 min., refresh under cold water
88 name: chopped Green bell pepper
95 name: coarsely grated Monterey Jack cheese
109 name: lean bacon, cooked until crisp, drained and crumbled
116 name: cilantro, for garnish
125 name: pickled Jalapeño chilies (or to taste), seeded
132 name: White-wine vinegar
153 name: packed fresh Cilantro
156 name: Layered Mexican Salad with Cilantro Jalapeño Dressing