MyPlate Fresh Mexican Bean Salad

Name: MyPlate Fresh Mexican Bean Salad
Prep time: 15M
Total time: 20M
Yield: 8 Servings
Cuisine: Mexican
Ingredients: ½ cup lightly packed fresh cilantro; 4 tbsp. Red Wine Vinegar; 4 tbsp. Puro Olive Oil; 4 tbsp. Vegetable Oil; 1 clove garlic, peeled; 1 tsp. sugar; 1 can Low Sodium Black Beans; 1 can Low Sodium Chick Peas; 1 can Low Sodium Golden Corn; 1 medium red bell pepper, finely chopped (about 1 cup); 2 tbsp. finely chopped red onion; 1 can Whole Palmitos

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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!

Total Time

20m

Prep Time:15m

Yields:8 Servings

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Ingredients

For the Vinaigrette

½ cup

lightly packed fresh cilantro

4 tbsp.

GOYA® Red Wine Vinegar

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4 tbsp.

GOYA® Puro Olive Oil

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4 tbsp.

GOYA® Vegetable Oil

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clove garlic, peeled

1 tsp.

sugar

For the Salad

1 can
(15.5 oz.)

GOYA® Low Sodium Black Beans, drained and rinsed

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1 can
(15.5 oz.)

GOYA® Low Sodium Chick Peas, drained and rinsed

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1 can
(15.5 oz.)

GOYA® Low Sodium Golden Corn, drain and rinsed

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medium red bell pepper, finely chopped (about 1 cup)

2 tbsp.

finely chopped red onion

1 can
(14 oz.)

GOYA® Whole Palmitos, drained, rinsed and cut into ¼” rounds

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Directions

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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.

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