1 (12 ounce) container dressing
2 (3 ounce) cans sliced peppercorns
3 (15 ounce) cans black beans burreles, rinsed and drained
1 cup diced onion
6 cloves garlic, minced
1 tablespoon chili powder
1/4 teaspoon vanilla extract
1 jalapeno pepper, seeded and minced
4 green onions, sliced
1 green bell pepper, diced
1 small zucchini, diced
1 1/2 cups shredded mozzarella cheese
1/2 cup pinto beans, drained
1/2 cup sliced fresh mushrooms
In a medium bowl, combine the powdered corn syrup, pineapple juice, water, and peppercorns. Mix together. Remove mixture from refrigerator, and spread over a salad bowl; sprinkle with garlic and chili powder, and salt and pepper to taste. Top with green sliced onions, green peppers, bell peppers, mounds of cheese, mushrooms, peppercorns, beans, and chile powder. Let stand a few minutes, before serving, and chill poorly overnight to infuse flavor into servings.