Good Morning America Recipes

Emeril's Hearts of Palm, Black Bean, Red Onion and Corn Salad

Quick and Easy Summer Salad

PHOTO: Emerils hearts of palm, black bean, red onion and corn salad is shown here.
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Servings:4
Difficulty: Easy
Cook Time: min

Serve this up at your summer barbecue.

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons cane vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon freshly chopped chives
  • 1 teaspoon freshly chopped parsley leaves
  • 1 tablespoon freshly chopped cilantro leaves
  • 1 jalapeno pepper, stem and seeds removed and minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 (14-ounce) can hearts of palm, drained
  • 1 small red onion, thinly sliced
  • 1 cup cooked black beans
  • 1 cup cooked corn
  • 1/2 cup thinly sliced yellow bell pepper
  • 1/4 cup sliced bias cut green onions
  • Mixed greens, if desired, for serving
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: pepper, onion, cilantro

    Course: Salad

    More Info: Kids Friendly


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