BLACK BEAN, HEARTS OF PALM, AND CORN SALAD

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Black Bean, Hearts of Palm, and Corn Salad image

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.

Provided by Chandra M

Categories     Soy/Tofu

Time 15m

Yield 6 serving(s)

Number Of Ingredients 15

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)

Steps:

  • Mix all ingredients in a large bowl.
  • Season to taste with sea salt and black pepper.
  • Refrigerate covered.

Nutrition Facts : Calories 249.4, Fat 10.2, SaturatedFat 1.5, Sodium 157.7, Carbohydrate 33.7, Fiber 9.6, Sugar 2.1, Protein 9.8

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