 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This salad is a fixture at my annual Cinco De Mayo party and is delicious with bar-b-que year-round. Salud! Ingredients:
2/3 cup chopped fresh cilantro |
1/4 cup plain yogurt |
1/4 cup red wine vinegar |
1/4 cup grated parmesan cheese |
1/4 cup chopped shallots |
2 anchovy fillets, chopped |
1 jalapeno pepper, seeded and minced |
1 tablespoon lemon juice |
3/4 cup olive oil |
salt and ground black pepper to taste |
2 (16 ounce) bags mixed salad greens |
1 pint grape tomatoes, halved |
1/2 (15.5 ounce) can black beans, rinsed and drained |
1 red bell pepper, diced |
2 ears fresh corn, kernels cut from cob |
1/4 cup seasoned croutons |
1 tablespoon grated parmesan cheese, or to taste |
Directions:
1. Place cilantro, yogurt, red wine vinegar, 1/4 cup Parmesan cheese, shallots, anchovies, jalapeno, and lemon juice in a blender; blend until smooth.
2. 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.
3. Toss salad greens, grape tomatoes, black beans, red bell pepper, corn, croutons, and 1 tablespoon Parmesan cheese together in a large bowl.
4. Pour dressing over salad and toss to coat.
|
|