Cinco De Mayo Salad

Cinco De Mayo Salad

10 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    3 h 20 m
Recipe by  Saveur

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (10)

Rate This Recipe
Candice
8

Candice

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’s perfect, delicious and filling. This is my new favorite salad. I made it for May 5th, and I’ll make it for July 4th, August 3rd, September 2, and October 1st. Absolutely LOVE this salad!!!

Cathy Myers
4

Cathy Myers

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 will be amazed with the dressing and fresh blend of veggies. Like Bibi, I used 1 lb of spring greens and that was perfect. I agree with Christine that it puts me in mind of a Mexican Caesar salad. Thanks again, Savvy!

Christina
4

Christina

DELICIOUS, but I expected nothing less... The dressing is fantastic! I made it the night before to allow the flavors to blend thoroughly. I loved everything going on in this salad...the crunch form the lettuce, peppers and croutons, the sharpness of the parm cheese, the savory black beans and the sweetness of the corn (I used canned), combined w/ the dressing, mmmm... Oh, and I added some vidalia onions in there too. All of the flavors blended beautifully! This really did remind me of a 'Mexicen Caesar Salad'. I will def be making this again and again...it's so fun, festive and refreshing! Thanks, Saveur, for sharing this! :)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 288 cal
  • 14%
  • Fat
  • 22.4 g
  • 34%
  • Carbs
  • 18 g
  • 6%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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