Cinco De Mayo Salad

• 2/3 cup chopped fresh cilantro
• 1/4 cup plain yogurt
• 1/4 cup red wine vinegar
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped shallots
• 2 anchovy fillets, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon lemon juice
• 3/4 cup olive oil
• salt and ground black pepper to taste
• 2 (16 ounce) bags mixed salad greens
• 1 pint grape tomatoes, halved
• 1/2 (15.5 ounce) can black beans, rinsed and drained
• 1 red bell pepper, diced
• 2 ears fresh corn, kernels cut from cob
• 1/4 cup seasoned croutons
• 1 tablespoon grated Parmesan cheese, or to taste

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.

fresh cilantro, plain yogurt, red wine vinegar, parmesan cheese, shallots, anchovy, pepper, lemon juice, olive oil, salt, salad greens, grape tomatoes, black beans, red bell pepper, corn, croutons, parmesan cheese

Taken from www.allrecipes.com/recipe/221185/cinco-de-mayo-salad/ (may not work)