Fresh mexican bean salad

Name: Fresh mexican bean salad
Cook time: 20 min
Cuisine: Mexican recipes
Ingredients: 0.5 cup lightly packed fresh cilantro; 0.25 cup of Goya Extra Virgin Olive Oil; 0.25 cup Vegetable Oil; 0.25 cup Red Wine Vinegar; 1 clove garlic, peeled; 1 tsp. sugar; 0.5 tsp. salt; 1 can of GOYA Natural Black Beans; 1 can of Garbanzos extra goya; 1 can Golden Corn, drain and rinsed; 1 medium red bell pepper, finely chopped; 2 tbsp. finely chopped red onion; 1 can of Whole hearts of palm Goya

Mexican recipes

Salads and Vegetables

Launch

Easy

20'

Chef

Pati Jinich

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 Preparation Share

Ingredients

For the vinaigrette

0.5 cup lightly packed fresh cilantro
0.25 cup of Goya Extra Virgin Olive Oil
0.25 cup Vegetable Oil
0.25 cup Red Wine Vinegar
1 clove garlic, peeled
1 tsp. sugar
0.5 tsp. salt

For the salad

1 can of GOYA Natural Black Beans
1 can of Garbanzos extra goya
1 can Golden Corn, drain and rinsed
1 medium red bell pepper, finely chopped
2 tbsp. finely chopped red onion
1 can of Whole hearts of palm Goya

Preparation

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.)
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.