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Hearty Bean & Corn Salad with Cilantro Vinaigrette

6 to 8 servings
Ensalada de Frijol, Garbanzo y Elote con Vinagreta de Cilantro


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.