Hearts of Palm, Black Bean, Red Onion and Corn Salad Recipe
Ingredients
•    3 tablespoons olive oil
•    2 tablespoons cane vinegar
•    2 tablespoons lime juice
•    1 teaspoon freshly chopped chives
•    1 teaspoon freshly chopped parsley leaves
•    1 tablespoon freshly chopped cilantro leaves
•    1 jalapeno pepper, stem and seeds removed and minced
•    3/4 teaspoon salt
•    1/4 teaspoon fresh ground black pepper
•    14 oz Native Forest® Organic Hearts of Palm, drained
•    1 small red onion, thinly sliced
•    1 cup cooked black beans
•    1 cup cooked corn
•    1/2 cup thinly sliced yellow bell pepper
•    1/4 cup sliced bias cut green onions
•    Mixed greens, if desired, for serving
Directions
In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper. Set aside.
Slice the hearts of palm on an angle, about 1/2-inch thick. Combine the hearts of palm, red onions, black beans, corn, bell pepper, and green onions in a mixing bowl and toss to combine. Arrange on a platter or individual salad plates, over greens, if desired, and drizzle with the dressing.

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Republished by EdwardandSons.com