Hearts of Palm, black beans, red onion and corn salad

Preparation Time

20 minutes

Cooking Time


(Serves 4 servings)

3 tablespoons of extra virgin olive oil
1 medium jar of hearts of palm
2 tablespoons of cane vinegar
2 tablespoons of lime juice
1 teaspoon of freshly chopped chives
1 teaspoon of freshly chopped parsley
1 teaspoon of freshly chopped cilantro leaves
1 jalapeƱo pepper, stem and seeds removed and minced
3/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1 small red onion, thinly sliced
1 cup of cooked black beans
1 cup of cooked corn
1/2 cup sliced yellow pepper
1/4 cup sliced green onions

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  1. In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper. Set aside. Slice the hearts of palm on an angle, about 1/2-inch thick. Combine the hearts of palm, red onions, black beans, corn, bell pepper, and green onions in a mixing bowl and toss to combine. Arrange on a platter or individual salad plates, over greens, if desired, and drizzle with the dressing.