Hearty Bean & Corn Salad with Cilantro Vinaigrette
Salads are usually dressed up in an oil and vinegar treatment, and Mexican cooks get very creative with them. We whip up vinaigrettes quickly, either in the blender or simply shaking them up in a jar. After they are made they can be refrigerated and re-used, with just a re-shake to emulsify. Every Mexican home that I know, has their home staple vinaigrettes of choice. Pick a flavor of your choice: say, cilantro! Fresh, grassy, strong.
Ingredients
- 1 15.5oz can black beans (drained and rinsed, or 1 ¾ cups black beans from the pot , drained)
- 1 15.5oz can garbanzo beans or chickpeas (drained and rinsed, or 1 ¾ cups cooked garbanzo beans, drained)
- 1 15.2oz can corn (drain and rinsed, or 1 ¾ cup fresh or frozen corn kernels cooked)
- 1 14oz can hearts of palm (rinsed and cut into 1/4-inch rounds)
- 1 cup chopped red bell pepper
- 2 tablespoons finely chopped red onion
- 1/2 cup cilantro leaves (and upper stems, roughly chopped)
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 1/4 cup red wine vinegar
- 1 garlic clove (peeled)
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher or sea salt (or more to taste)
Instructions
-
Place all the ingredients for the vinaigrette in a blender and puree until smooth. You may make the vinaigrette up to a week ahead and store covered in the refrigerator. If made ahead, whisk with a fork or whisk to re-emulsify prior to using. You may also shake it in the covered container.
-
In a large mixing bowl, combine black beans, garbanzo beans, corn, red bell pepper and red onion. Pour vinaigrette and combine well. Add hearts of palm, gently toss and serve.