Hearty Bean & Corn Salad with Cilantro Vinaigrette
Ensalada de Frijol, Garbanzo y Elote con Vinagreta de Cilantro
6 to 8servings
6 to 8servings
  • 1 15.5oz can black beansdrained and rinsed, or 1 ¾ cups black beans from the pot , drained
  • 1 15.5oz can garbanzo beans or chick peasdrained and rinsed, or 1 ¾ cups cooked garbanzo beans, drained
  • 1 15.2oz can of corndrain and rinsed, or 1 ¾ cup fresh or frozen corn kernels cooked
  • 1 14oz can hearts of palmrinsed and cut into 1/4-inch rounds
  • 1cup chopped red bell pepper
  • 2tablespoons finely chopped red onion
  • For the vinaigrette:
  • 1/2cup cilantro leavesand upper stems, roughly chopped
  • 1/4cup olive oil
  • 1/4cup vegetable oil
  • 1/4cup red wine vinegar
  • 1 garlic clovepeeled
  • 1teaspoon granulated sugar
  • 1/2teaspoon kosher or sea saltor more to taste
  1. Place all the ingredients for the vinaigrette in a blender and puree until smooth. You may make the vinaigrette up to a week ahead and store covered in the refrigerator. If made ahead, whisk with a fork or whisk to re-emulsify prior to using. You may also shake it in the covered container.
  2. In a large mixing bowl, combine black beans, garbanzo beans, corn, red bell pepper and red onion. Pour vinaigrette and combine well. Add hearts of palm, gently toss and serve.