A Pati Jinich Recipe
Hearty Bean & Corn Salad with Cilantro Vinaigrette
6 to 8 servings
Ensalada de Frijol, Garbanzo y Elote con Vinagreta de Cilantro
Ingredients
For the salad:
- 1 15.5oz can black beans, drained and rinsed, or 1 ¾ cups black beans from the pot , drained
- 1 15.5oz can garbanzo beans or chickpeas, drained and rinsed, or 1 ¾ cups cooked garbanzo beans, drained
- 1 15.2oz can corn, drain and rinsed, or 1 ¾ cup fresh or frozen corn kernels cooked
- 1 14oz can hearts of palm, rinsed and cut into 1/4-inch rounds
- 1 cup chopped red bell pepper
- 2 tablespoons finely chopped red onion
For the vinaigrette:
- 1/2 cup cilantro leaves, and upper stems, roughly chopped
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 1/4 cup red wine vinegar
- 1 garlic clove, peeled
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher or sea salt, or more to taste
To Prepare
- 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.
- 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.
