Black Bean, Hearts of Palm, and Corn Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This was my first time using hearts of palm, and I found out by accident that they will hold up better if you let them drain for a while before cutting them. I also want to try pineapple or mangoe in this. Adapted from epicurious. Ingredients:
1 (16 ounce) can black beans, rinsed & drained |
1 (10 ounce) package frozen corn, thawed & drained |
1 (7 1/2 ounce) can hearts of palm, drained and cut into 1/4-inch rounds |
2 large tomatoes, seeded & diced |
1/2 red onion, minced |
1/2 cup fresh cilantro, chopped |
1/4 cup olive oil |
3 tablespoons lime juice |
1 teaspoon ground coriander |
1/4 teaspoon chili pepper |
1/4 teaspoon cayenne |
1/4 teaspoon cumin |
sea salt, to taste |
fresh ground black pepper, to taste |
1 (8 ounce) container baked tofu, diced (caribbean flavor) (optional) |
Directions:
1. Mix all ingredients in a large bowl.
2. Season to taste with sea salt and black pepper.
3. Refrigerate covered.
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