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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
GOYA® Olive Oil
¼ cup
GOYA® Vegetable Oil
¼ cup
GOYA® Red Wine Vinegar
1
clove garlic, peeled
1 tsp.
sugar
½ tsp.
salt
For the Salad
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
1 can (15.5 oz.)
GOYA® 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, 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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