Apr 8, 2011

Hearts of Palm, Black Bean, Red Onion and Corn Salad

When we got to potlucks I always like to bring something different.  This salad usually fits the bill for me and is one of my favorites.  The only complaint I have about it is that it can be expensive to make, so I usually only make it every once and awhile (or when I need to impress some  vegetarians!). We even made a huge dish of this to serve at our diy wedding!

Hearts of Palm, Black Bean, Red Onion and Corn Salad
delightfully borrowed from Emeril Lagasse
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

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

*sorry about the funk picture! I really wanted to share this recipe and the only pic I had was one when we were headed to a potluck!

1 comment:

Sir Steven said...

I remember that salad. Me want now! (your excellent talents make me talk like a caveman at times)