This salad is a fixture at my annual Cinco De Mayo party and is delicious with bar-b-que year-round. Salud!
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.
Per Serving: 288 calories; protein 6.9g; carbohydrates 18g; fat 22.4g; cholesterol 4.1mg; sodium 249.2mg.