Cinco De Mayo Salad

Name: Cinco De Mayo Salad
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 fillets anchovy fillets, chopped; 439 grams 1/2 black beans, rinsed and drained; 59 milliliters seasoned croutons; 2 ears fresh corn, kernels cut from cob; 158 milliliters chopped fresh cilantro; 1 pint grape tomatoes, halved; 8 servings salt and ground black pepper to taste; 1 jalapeno pepper, seeded and minced; 1 Tbsp lemon juice; 907 grams mixed salad greens; 177 milliliters olive oil; 1 Tbsp grated Parmesan cheese, or to taste; 59 milliliters plain yogurt; 1 red bell pepper, diced; 59 milliliters red wine vinegar; 59 milliliters chopped shallots

Cinco De Mayo Salad might be just the side dish you are searching for. This gluten free and pescatarian recipe serves 8. One portion of this dish contains around 7g of protein, 21g of fat, and a total of 297 calories. Head to the store and pick up salad greens, lemon juice, cilantro, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 20 minutes.

Instructions

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

Ingredients you will need

Red Wine Vinegar

Parmesan

Lemon Juice

Anchovies

Cilantro

Jalapeno Pepper

Shallot

Yogurt

Equipment you will use

Blender

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.

Ingredients you will need

Salt And Pepper