Hearty Bean & Corn Salad with Cilantro Vinaigrette

Method2 steps

1. 1

   Step 1: Blend all the chopped cilantro (½ cup), olive oil (¼ cup), vegetable oil (¼ cup), red wine vinegar (¼ cup), peeled garlic (1), sugar (1 tsp) and measured salt until smooth. Taste and add optional extra salt (to taste) if needed. If preparing the vinaigrette ahead, keep it covered in the refrigerator and whisk or shake it to re-emulsify before using.

   Uses ½ cup roughly chopped cilantro leaves and upper stems · ¼ cup olive oil · ¼ cup vegetable oil · ¼ cup red wine vinegar · 1 garlic clove, peeled · 1 tsp granulated sugar · ½ tsp kosher or sea salt · Optional extra salt to taste

2. 2

   Step 2: Combine all the ready drained, rinsed black beans, chickpeas and corn with the chopped red bell pepper (1 cup) and red onion (2 tbsp) in a large bowl. Pour in all the prepared cilantro vinaigrette and mix well. Add all the ready drained, rinsed hearts of palm rounds, toss gently and serve as 6–8 side portions. Refrigerate any salad kept for later.

   Uses 1 can (15.5 oz package) black beans, already drained and rinsed · 1 can (15.5 oz package) chickpeas, already drained and rinsed · 1 can (15.2 oz package) corn kernels, already drained and rinsed · 1 can (14 oz package) hearts of palm, already rinsed, drained and cut into ¼-inch rounds · 1 cup chopped red bell pepper · 2 tbsp finely chopped red onion · All the prepared cilantro vinaigrette