Fresh Mexican Bean Salad

By carvalhohm

Ingredients

• Vinaigrette:
• ½ cup lightly packed fresh cilantro
• ¼ cup GOYA® Olive Oil
• ¼ cup Vegetable Oil
• ¼ cup Red Wine Vinegar
• 1 clove garlic, peeled
• 1 tsp. sugar
• ½ tsp. salt
• Salad:
• 1 can (15.5 oz.) Black Beans, drained and rinsed
• 1 can (15.5 oz.) Chick Peas, drained and rinsed
• 1 can (15.5 oz.) Golden Corn, drain and rinsed
• 1 medium red bell pepper, finely chopped (about 1 cup)
• 2 tbsp. finely chopped red onion
• 1 can Hearts of Palm, drained, rinsed and cut into ¼” rounds

Preparation

Step 1

1 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.)

2 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.