Black Bean & Hearts of Palm Salad

12 Feb

I love this salad because it is refreshing, can be made in advance, and mostly contains staples of my pantry and veggie bin of the refrigerator.


  • 1 medium red onion, chopped
  • 2 cans black beans, rinsed
  • Olive oil to taste
  • 2 small bags frozen corn, thawed
  • 2 medium green bell pepper, chopped
  • Juice from 4 limes
  • 2 jars hearts of palm, sliced
  • 6 small Roma tomatoes, seeded and chopped
  • 2 bunches cilantro, chopped
  • 2 teaspoons (max) coriander
  • Salt to taste


Combine and gently stir the first 7  ingredients in a large bowl. Add the tomatoes, coriander and cilantro, and gently stir again. Cover bowl with plastic wrap and let sit for 30 minutes at room temperature, or up to 4 hours in the refrigerator to let the flavors combine.

My Notes:

I must emphasize the need to gently stir the ingredients because too much agitation of the black beans will cause them to break down and decrease the visual vibrancy of the salad. Also, the measurements for the cilantro and coriander are just guidelines. Please adjust the ingredients to your taste.


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