Emeril's Hearts of Palm, Black Bean, Red Onion and Corn Salad
Quick and Easy Summer Salad
Serve this up at your summer barbecue.
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.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved
This recipe was styled by chef Karen Pickus for Good Morning America.