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 calories
carbohydrate: 18 g
cholesterol: 4.1 mg
fat: 22.4 g
fiber: 5.9 g
protein: 6.9 g
saturatedFat: 3.6 g
servingSize: -
sodium: 249.2 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

This salad is a fixture at my annual Cinco De Mayo party and is delicious with bar-b-que year-round. Salud!

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