Cinco De Mayo Salad

Anchovy fillets are a surprisingly delicious addition to the spicy yogurt dressing in this mixed green salad with black beans, grape tomatoes, and fresh corn.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 288 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 red bell pepper, diced
• ¼ cup grated Parmesan cheese
• salt and ground black pepper to taste
• ¾ cup olive oil
• ¼ cup plain yogurt
• 1 jalapeno pepper, seeded and minced
• ¼ cup red wine vinegar
• ⅔ cup chopped fresh cilantro
• ¼ cup chopped shallots
• 2 anchovy fillets, chopped
• 2 (16 ounce) bags mixed salad greens
• 1 pint grape tomatoes, halved
• ½ (15.5 ounce) can black beans, rinsed and drained
• 2 ears fresh corn, kernels cut from cob
• ¼ cup seasoned croutons
• 1 tablespoon grated Parmesan cheese, or to taste

Recipe Instructions

Step 1

Place cilantro, yogurt, red wine vinegar, 1/4 cup Parmesan cheese, shallots, anchovies, jalapeno, and lemon juice in a blender; blend until smooth.

Step 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.

Step 3

Toss salad greens, grape tomatoes, black beans, red bell pepper, corn, croutons, and 1 tablespoon Parmesan cheese together in a large bowl.

Step 4

Pour dressing over salad and toss to coat.