Cinco De Mayo Salad - cooking recipe

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

Preparation

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.