CINCO DE MAYO SALAD

CINCO DE MAYO SALAD image

Number Of Ingredients 17

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2/3 cup fresh cilantro, chopped
1/4 cup plain yogurt
1/4 cup red wine vinegar
1/4 cup shallots, chopped
1 recipe - 2 anchovy fillets, chopped
1 recipe - 1 jalapeno pepper, seeded and minced
1 tablespoon lemon juice
3/4 cup olive oil
1 recipe (to taste) salt and ground black pepper
2 bags (16 ounce) mixed salad greens
1 pint grape tomatoes, halved
1/2 cup (15.5 ounce) black beans, rinsed and drained
1 recipe - 1 red bell pepper, diced
2 ears fresh corn, kernels cut from cob
1/4 cup seasoned croutons
1/4 cup Parmesan cheese, grated
1 tablespoon Parmesan cheese, grated

Steps:

Place cilantro, yogurt, red wine vinegar, 1/4 cup Parmesan cheese, shallots, anchovies, jalapeno, and lemon juice in a blender; blend until smooth.
Slowly drizzle olive oil into the yogurt mixture while blending until oil is emulsified; season with salt and black pepper. Cover and refrigerate 3 hours to overnight.
Toss salad greens, grape tomatoes, black beans, red bell pepper, corn, croutons, and 1 tablespoon Parmesan cheese together in a large bowl.
Pour dressing over salad and toss to coat.
Note: Salad may be assembled the night before; however, add croutons and dressing immediately before serving.