Cinco De Mayo Salad

Cinco De Mayo Salad

10
Saveur 149

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

Ingredients

3 h 20 m servings 288 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • Salad may be assembled the night before; however, add croutons and dressing immediately before serving.
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Reviews

10
  1. 10 Ratings

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Made for our Cinco de Mayo gathering: The reviews from everyone was “Santo Guacamole!” (Holy Guacamole!) This is SO delicious! I made it exactly as written with no changes or substitutions. It...

Savvy's recipe was recommended to me by our friend, Candice, and I'm ever so thankful! Shared it with about 20 other AR friends at Marianne's Sauza Tequila party yesterday. A real homerun! You w...

This colorful salad is a beautiful presentation, and it is a creative and tasty combination of ingredients. Served for a dinner party, I followed the recipe exactly except for one thing. I use...