High Fiber Salad

Submitted by Studentchef

"A while back I tried hearts of palm and decided that I really loved it. So I decided to try a recipe with it, when some one told me that it can go well with anything. So I put this one together. I also used frozen corn here because I had plenty in the freezer, and didn't think I needed to go out and buy canned corn. If you do decide to use canned corn, make sure it is plain, and not creamed or flavoured with anything, as it will change the taste and/or texture of the recipe."

 

• Ready In: 12mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 (598 ml) can hearts of palm, diced
• 1 (19 ounce) can chickpeas
• 2 cups corn, frozen
• 1 large avocado, diced
• 4 green onions
• 1⁄3 cup olive, chopped
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1⁄2 teaspoon salt
• 1 teaspoon black pepper

directions

1. Put the first 6 ingredients in a bowl and mix.
2. Add the next four ingredients and mix again. Refrigerate for at least an hour (trust me, it tastes much better after being refrigerated than it does served right away).
3. Serve with your lunch or supper.

Reviews

[Trish B.]

This recipe is a copy off of someone else on the internet. Luckily I thought 1 tsp of pepper was too much and only put in 1/2tsp and that was plenty. Still needed a bit more salt and was overall merely ok.

 

[magpie diner]

Fantastic! I haven't even added the avocado yet (because I'm serving this tomorrow, I thought it best to wait), and I already love this. The dressing is super simple, you might think too simple, but once it all comes together it is wonderful. I'm bringing this for a potluck picnic, I know it will transport well and I love that I could make ahead. I happened to have some cilantro to use up so I added some in....as another reviewer thought it really does benefit from the addition of colour. Thans for sharing Studentchef!

 

[BayLeigh Ann]

This salad is a nice mix of flavors with none too strong or overpowering and packs a whollop of FIBER! I only used 1 1/4 cup corn and it seemed liken plenty. I also used Kalamata olives. I would have liked more green in the salad as the color seemed a bit bland... corn.. chickpeas... onions.. all similarly beige-ish. I had never had hearts of palm before and they are similar to artichokes. Next time I will try this recipe with artichokes - and oh yes, there will be a next time! I might use black olives and throw in some cilantro and see i what that does! Oh and a serving is scant 1/3 cup which is somewhat small (in part because I scrimped on the corn).

 

[les_coll]

I came across this recipe last week and wanted to make something new that would be healthy and nutritious. I had not tasted hearts of palm before and suspected that they would be similar to artichokes. I loved the ease of putting this salad together and, even though it only calls for one avocado (you can put in more but I don't know that you need it and think of the calories...), that seems to be enough. I added a small amount of garden peas to the mix but it doesn't need it. It turned out to be very tasty and the fact that it is healthy is a bonus. This is a great salad to make up in advance for a gathering and for packed lunches. I did add extra lemon juice which gave a really nice flavor and prevented the avocado from going brown. Thank you, StudentChef.