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*Mexican Fiesta Salad

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Makes: 6 servings adjust
Mexican inspired salad with a cilantro jalepeno dressing that is so good. Dinner guests ask for the recipe, after they've finished off a few servings.



  • 2 tablespoons Olive Oil
  • 2 tablespoons White Vinegar
  • 12 teaspoon Salt
  • 1 can Black Beans, rinsed and drained

Step 1

Combine beans with olive oil, vinegar and salt. Cover and chill for 2 hours.


  • 4 Jalapeno Peppers, seeded (3-5 depending on how spicy you want the dressing)
  • 14 cup White Vinegar
  • 1 clove Garlic
  • 1 teaspoon Salt
  • 23 cup Olive Oil
  • 12 cup Fresh Cilantro, washed and packed

Step 2

Dressing: In a blender, puree peppers with vinegar, garlic and salt. Continue processing and add oil in a steady stream, blending until emulsified. Add cilantro and blend until finely chopped.


  • 12 cup Red Onion, chopped
  • 4 cups Romaine Lettuce, sliced
  • 1 cup Corn, kernals - canned, fresh or frozen and defrosted, drained
  • 1 12 cups Tomatoes, chopped
  • 34 cup Monterey Jack Cheese, shredded
  • 12 cup Green Bell Pepper, chopped
  • 1 Avocado, optional
  • 4 slices Bacon, lean, cooked and crumbled

Step 3

Drain the beans and toss with red onion. In the bottom of a 2-qt. souffle dish, arrange lettuce; top lettuce with beans, reserving 2 tablespoons for garnish. Layer tomatoes on top, reserving 1 tablespoon. Mix together corn and bell pepper then layer this mixture on top, reserving 1 tablespoon. Top the corn with cheese. Halve the avocado lengthwise, reserving half. Cut into 6 slices. Arrange the avocado like spokes of a wheel on top of the cheese. Fill in the spaces on top of the avocado alternating between beans, tomatoes, corn/pepper mixture, and bacon. Garnish with a cilantro sprig and top with Cilantro Dressing made in Step 2.
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