Fresh Mexican Bean Salad

Recipe is from Goya.

• Ready In: 15 mins
• 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 1/2ounce) can  goya black beans, drained and rinsed
• 1 (15 1/2ounce) can  goya chickpeas, drained and rinsed
• 1 (15 1/2ounce) 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.