Cinco De Mayo Salad Recipe

Directions

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.

Reviews (6)

Candice

May. 12, 2012

"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 per..." See morefect, 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!!!"

Christina

May. 1, 2012

"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 th..." See moree 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! :)"

Cathy Myers

Apr. 21, 2013

"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..." See more 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!"

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