Fresh Mexican Bean Salad

Fresh Mexican Bean Salad

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Prep time

15m

Total time

20m

Yields

8

Servings

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La Cocina Goya

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.

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  • Ingredients
  • Directions

Ingredients

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For the Vinaigrette

½ cup

lightly packed fresh cilantro

1

clove garlic, peeled

1 tsp.

sugar

½ tsp.

salt

For the Salad

1 can (15.5 oz.)

GOYA® Black Beans, drained and rinsed

Black Beans

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 can (15.5 oz.)

GOYA® Chick Peas, drained and rinsed

Chick Peas

Winner of the ChefsBest® Excellence Award for overall quality.*

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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

GOYA® Hearts of Palm, drained, rinsed and cut into ¼” rounds

 

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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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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