Mexican Salad with Jalapeño Dressing

Ingredients

• 15 ounce black beans rinsed drained canned
• 0.3 cup cilantro leaves packed
• 1 teaspoon honey 
• 0.3 cup pickled jalapeño pepper sliced
• 3 cups lettuce shredded divided
• 0.3 cup olive oil 
• 1  orange bell pepper diced seeded
• 1 small onion diced red
• 2 small tomatoes diced
• 6  tostada shells 
• 1 tablespoon balsamic vinegar white
• 15.3 ounce regular corn white drained canned

Equipment

• food processor
• blender

Directions

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. Warm tostada shells according to package directions.
2. 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.
3. Serve with sour cream, if desired.