Printable Area
Hearts of Palm, Black Bean, Red Onion and Corn Salad
Recipe courtesy Emeril Lagasse, 2007
- Total Time:
- 30 min
- Prep:
- 30 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings
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
In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper. Set aside.
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.
SERVINGS: 4 (MAIN); Calories: 220; Total Fat: 11 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 27 grams; Sugar: 5 grams; Fiber: 7 grams; Cholesterol: 0 milligrams; Sodium: 1,034 milligrams