- 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
- 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.
05/02/2018
recipepes.com
Cinco De Mayo Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
