Fresh Mexican Bean Salad

Name: Fresh Mexican Bean Salad
Prep time: 15M
Total time: 20M
Yield: 8 Servings
Cuisine: Mexican
Ingredients: ½ cup Fresh Mexican Bean Saladlightly packed fresh cilantro; ¼ cup Puro Olive OilGOYA® Olive Oil; ¼ cup Vegetable OilGOYA® Vegetable Oil; ¼ cup Red Wine VinegarGOYA® Red Wine Vinegar; 1 Fresh Mexican Bean Saladclove garlic, peeled; 1 tsp. Fresh Mexican Bean Saladsugar; ½ tsp. Fresh Mexican Bean Saladsalt; 1 can Black Beans; 1 can Chick PeasGOYA® Chick Peas, drained and rinsed; 1 can Golden Corn; 1 Fresh Mexican Bean Saladmedium red bell pepper, finely chopped (about 1 cup); 2 tbsp. Fresh Mexican Bean Saladfinely chopped red onion; 1 can Whole PalmitosGOYA® Hearts of Palm, drained, rinsed and cut into ¼” rounds

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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.

Total Time

20m

Prep Time:15m

Yields:8 Servings

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Ingredients

For the Vinaigrette

½ cup

lightly packed fresh cilantro

¼ cup

GOYA® Puro Olive Oil

¼ cup

GOYA® Vegetable Oil

¼ cup

GOYA® Red Wine Vinegar

clove garlic, peeled

1 tsp.

sugar

½ tsp.

salt

For the Salad

1 can
(15.5 oz.)

GOYA® Black Beans , drained and rinsed

1 can
(15.5 oz.)

GOYA® Chick Peas

1 can
(15.5 oz.)

GOYA® Golden Corn , drain and rinsed

medium red bell pepper, finely chopped (about 1 cup)

2 tbsp.

finely chopped red onion

1 can
(14 oz.)

GOYA® Whole Palmitos , drained, rinsed and cut into ¼” rounds

Directions

Kitchen View

Step 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.)

Step 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.

Products in this Recipe

Puro Olive Oil

Vegetable Oil

Red Wine Vinegar

Black Beans

Chick Peas

Golden Corn

Whole Palmitos

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