Fresh Mexican Bean Salad

Submitted by Pinay0618

"Recipe is from Goya."

 

• Ready In: 15mins
• Ingredients: 13
• Serves: 8

ingredients

• For the Vinaigrette

• 1⁄2 cup lightly packed fresh cilantro
• 1⁄4 cup goya olive oil
• 1⁄4 cup goya vegetable oil
• 1⁄4 cup goya red wine vinegar
• 1 garlic clove, peeled
• 1 teaspoon sugar
• 1⁄2 teaspoon salt

• For the Salad

• 1 (15 1/2 ounce) can goya black beans, drained and rinsed
• 1 (15 1/2 ounce) can goya chickpeas, drained and rinsed
• 1 (15 1/2 ounce) can goya whole kernel golden corn, drain and rinsed
• 1 medium red bell pepper, finely chopped (about 1 cup)
• 2 tablespoons finely chopped red onions
• 1 (14 ounce) can goya hearts of palm, drained, rinsed and cut into 1/4-inch rounds

directions

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.