Fresh Mexican Bean Salad
This simple, fresh bean salad comes to us from renowned Mexican chef Pati Jinich of patismexicantable.com. 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. The results: a refreshingly delicious bean salad.
Total Time
20m
Prep Time:15m
Yields:8 Servings
Ingredients
For the Vinaigrette
½ cup
lightly packed fresh cilantro
¼ cup
¼ cup
¼ cup
1
clove garlic, peeled
1 tsp.
sugar
½ tsp.
salt
For the Salad
1 can
(15.5 oz.)
1 can
(15.5 oz.)
1 can
(15.5 oz.)
1
medium red bell pepper, finely chopped (about 1 cup)
2 tbsp.
finely chopped red onion
1 can
(14 oz.)
Directions
Step 1
Transfer cilantro, olive oil, vegetable oil, vinegar, garlic, sugar and salt 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 back 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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Fresh Mexican Bean Salad
Prep Time 15m
Total time 20m
Yields: 8 Servings
This simple, fresh bean salad comes to us from renowned Mexican chef Pati Jinich of patismexicantable.com. 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. The results: a refreshingly delicious bean salad.
Ingredients
For the Vinaigrette
½ cup
lightly packed fresh cilantro
¼ cup
¼ cup
¼ cup
1
clove garlic, peeled
1 tsp.
sugar
½ tsp.
salt
For the Salad
1 can (15.5 oz.)
1 can (15.5 oz.)
1 can (15.5 oz.)
1
medium red bell pepper, finely chopped (about 1 cup)
2 tbsp.
finely chopped red onion
1 can (14 oz.)
Directions
Step 1
Transfer cilantro, olive oil, vegetable oil, vinegar, garlic, sugar and salt 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 back beans, chick peas, corn, bell pepper and onion. Pour in vinaigrette and stir gently to combine. Add hearts of palm, gently toss and serve.
