Hearts of Palm, Black Bean, Red Onion and Corn Salad (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
2 tablespoons cane vinegar |
2 tablespoons lime juice |
1 teaspoon freshly chopped chives |
1 teaspoon freshly chopped parsley leaves |
1 tablespoon freshly chopped cilantro leaves |
1 jalapeno pepper, stem and seeds removed and minced |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 (14-ounce) can hearts of palm, drained |
1 small red onion, thinly sliced |
1 cup cooked black beans |
1 cup cooked corn |
1/2 cup thinly sliced yellow bell pepper |
1/4 cup sliced bias cut green onions |
mixed greens, if desired, for serving |
Directions:
1. In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper. Set aside.
2. Slice the hearts of palm on an angle, about 1/2-inch thick. Combine the hearts of palm, red onions, black beans, corn, bell pepper, and green onions in a mixing bowl and toss to combine. Arrange on a platter or individual salad plates, over greens, if desired, and drizzle with the dressing.
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