- About this Recipe
This simple, fresh bean salad has been created with Goya Low Sodium Beans and a lower fat Vinaigrette dressing to provide a delicious recipe to follow My Plate Guidelines. Here, the vibrant cilantro vinaigrette is spiked with garlic and vinegar and then tossed with creamy black beans, nutty chick peas, sweet corn and tangy hearts of palm. Refreshing and great tasting. Try other Goya Low sodium beans in this recipe too!
Ingredients
For the Vinaigrette
½ cup
lightly packed fresh cilantro
4 tbsp.
GOYA® Red Wine Vinegar
4 tbsp.
GOYA® Olive Oil
4 tbsp.
GOYA® Vegetable Oil
1
clove garlic, peeled
1 tsp.
sugar
For the Salad
1 can (15.5 oz.)
GOYA® Low Sodium Black Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Low Sodium Chick Peas, drained and rinsed
1 can (15.5 oz.)
GOYA® Low Sodium Whole Kernel Golden Corn, drain and rinsed
1
medium red bell pepper, finely chopped (about 1 cup)
2 tbsp.
finely chopped red onion
1 can (14 oz.)
GOYA® Hearts of Palm, drained, rinsed and cut into ¼” rounds
Directions
Step 1
Transfer cilantro, vinegar, oils, garlic, sugar to bowl of blender. Blend on high until smooth, about 1 minute. (Note: Vinaigrette can be prepared up to 1 week in advance when stored covered in refrigerator. Bring to room temperature and whisk to combine before using.)
Step 2
In large mixing bowl, combine black beans, chick peas, corn, bell pepper and onion. Pour in vinaigrette and stir gently to combine. Add hearts of palm, gently toss and serve.
New from Goya
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