BEAN AND CORN SALAD WITH CILANTRO VINAIGRETTE

 As usual I went to Pati’s Mexican Table when I was looking for a new side dish to be served with fish tacos.  Not only did Justin comment (even 3 days later as he was eating leftovers) that he really liked the dish, but Lauren (or as the family fondly refers to her, The Hell No Girl) even liked it!  The next time I make it I will change the garbanzo beans to a softer bean, like maybe Navy beans because the garbanzo beans are tough and don’t really take on the flavor of the vinaigrette.  Don’t get me wrong, it is still good with them in it, but I think we will like it even better with a softer bean.  (Don’t tell Pati though – she’s my idol when it comes to Mexican cuisine!)

1 – 15 oz. can black beans, drained and rinsed

1 – 15 oz. can garbanzo or navy beans, drained and rinsed

1 – 15 oz. can whole kernel corn, drained

1 – 14 oz. can hearts of palm, drained and cut into ¼” rounds

1 c. finely diced red bell pepper

2 Tb. finely diced red onion

Vinaigrette:

½ c. cilantro leaves, roughly chopped

¼ c. olive oil

¼ c. canola oil

¼ c. red wine vinegar

1 garlic clove, peeled and roughly chopped

1 t. sugar

1/2 t. kosher or sea salt, or more to taste

Place all the ingredients for the vinaigrette in a blender and puree until smooth.  It may be made up to a week ahead and store covered in the refrigerator.  If made ahead, whisk it or shake it in the covered container to re-emulsify prior to using.

In a large mixing bowl, combine all the ingredients except the hearts of palm.  Pour in the vinaigrette* and stir to combine well.  Add the hearts of palm and gently toss.

*This was a lot of vinaigrette for the amount of salad.  You want enough to really flavor and almost marinate the ingredients, but you might prefer to save a little of the dressing for another salad and go a little lighter on the dressing.