Cinco De Mayo Salad

Ingredients

• 2 fillet anchovy chopped
• 15.5 ounce black beans rinsed drained canned
• 0.3 cup seasoned croutons 
• 2  ears corn fresh
• 0.7 cup cilantro leaves fresh chopped
• 1 pint grape tomatoes halved
• 8 servings salt and ground pepper black to taste
• 1  jalapeno minced seeded
• 1 tablespoon juice of lemon 
• 32 ounce salad greens mixed
• 0.8 cup olive oil 
• 1 tablespoon parmesan cheese grated to taste
• 0.3 cup yogurt plain
• 1  bell pepper diced red
• 0.3 cup red wine vinegar 
• 0.3 cup shallots chopped

Equipment

• bowl
• blender

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.