Mexican Salad

Ingredients

• 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

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.

Article published on http://allrecipes.com/