Hearts of Palm and Black Bean Salad
VegetarianPreparation Time: 30 min
Serves 4
INGREDIENTS
- 3 tbsp. DaVinci Extra Virgin Olive Oil
- 2 tbsp. vinegar
- 2 tbsp. lime juice
- 1 – 14 oz. can Reese Hearts of Palm, drained
- 1 tsp. fresh chives, chopped
- 1 tsp. fresh parsley leaves, chopped
- 1 jalapeño pepper, remove seeds and mince (use poblano pepper for less spice)
- 1 tbsp. fresh cilantro leaves, chopped
- 1 small red onion, thinly sliced
- 1 cup cooked black beans
- 1 tbsp. green onions
- 1 cup cooked corn
- 1/2 cup yellow bell pepper, thinly sliced
- 1 avocado, chopped
- Salt and pepper, to taste
DESCRIPTION
Black beans, red onion, and delicious hearts of palm are combined and topped with a simple jalapeño and olive oil dressing for a delectable summer salad. Serve with tortilla chips and a bed of greens for a filling salad
DIRECTIONS
Dressing:
1. In a small bowl, mix together olive oil, vinegar, lime juice, herbs, jalapeño, salt, and black pepper to taste. Set aside.
Salad:
1. On a cutting board, slice hearts of palm ½” thick at an angle.
2. In a separate mixing bowl, gently toss hearts of palm, red onions, black beans, corn, bell pepper, and green onions.
3. For ideal appetizer size, serve over greens on individual plates. Drizzle dressing over salad, top with avocado.
1. In a small bowl, mix together olive oil, vinegar, lime juice, herbs, jalapeño, salt, and black pepper to taste. Set aside.
Salad:
1. On a cutting board, slice hearts of palm ½” thick at an angle.
2. In a separate mixing bowl, gently toss hearts of palm, red onions, black beans, corn, bell pepper, and green onions.
3. For ideal appetizer size, serve over greens on individual plates. Drizzle dressing over salad, top with avocado.