Cinco De Mayo Salad
Once your mayo gets all thick and creamy, season it with sriracha, pepper and extra salt if needed.
Recipe Summary Cinco De Mayo Salad
This salad is a fixture at my annual Cinco De Mayo party and is delicious with bar-b-que year-round. Salud!Ingredients | Sriracha Mayo Vegan Ingredients⅔ cup chopped fresh cilantro¼ cup plain yogurt¼ cup red wine vinegar¼ cup grated Parmesan cheese¼ cup chopped shallots2 anchovy fillets, chopped1 jalapeno pepper, seeded and minced1 tablespoon lemon juice¾ cup olive oilsalt and ground black pepper to taste2 (16 ounce) bags mixed salad greens1 pint grape tomatoes, halved½ (15.5 ounce) can black beans, rinsed and drained1 red bell pepper, diced2 ears fresh corn, kernels cut from cob¼ cup seasoned croutons1 tablespoon grated Parmesan cheese, or to tasteDirectionsPlace 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.Salad may be assembled the night before; however, add croutons and dressing immediately before serving.Info | Sriracha Mayo Vegan Ingredientsprep:
20 mins
additional:
3 hrs
total:
3 hrs 20 mins
Servings:
8
Yield:
8 servings
TAG : Cinco De Mayo SaladSalad, Green Salad Recipes,
