Cinco De Mayo Salad recipe
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Ingredients
- ⅔ cup chopped fresh cilantro ¼ cup plain yogurt ¼ cup red wine vinegar ¼ cup grated Parmesan cheese ¼ cup chopped shallots 2 anchovy fillets, chopped 1 jalapeno pepper, seeded and minced 1 tablespoon lemon juice ¾ cup olive oil salt and ground black pepper to taste 2 (16 ounce) bags mixed salad greens 1 pint grape tomatoes, halved ½ (15.5 ounce) can black beans, rinsed and drained 1 red bell pepper, diced 2 ears fresh corn, kernels cut from cob ¼ cup seasoned croutons 1 tablespoon grated Parmesan cheese, or to taste
Nutrition Info
- 288.1 caloriescarbohydrate: 18 gcholesterol: 4.1 mgfat: 22.4 gfiber: 5.9 gprotein: 6.9 gsaturatedFat: 3.6 gservingSize: -sodium: 249.2 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Cinco De Mayo Salad
Directions
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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.