Lemony Hearts of Palm and White Bean Salad

This Lemony Hearts of Palm and White Bean Salad is tangy, fresh and flavorful! It’s perfect for a side dish or cracker dipping. This Hearts Of Palm salad gets better after a few hours, so it’s a great salad for making ahead of time!

 This Lemony Hearts of Palm and White Bean Salad is refreshing and perfect for the warmer weather of summer.  

Hearts of Palm and White Bean Salad Ingredients

• Hearts of Palm – You just need one can of hearts of palm for this recipe.  If you aren’t familiar, hearts of palm are actual hearts of the palm plant.  I don’t see fresh ones being sold nearly as much as I see the canned hearts of palm.  They kind of remind me of artichokes, but a little less mild in flavor I would say.  Hearts of palm can be a good source of potassium, copper, phosphorus and zinc.
• White Beans – White beans just seemed like a good companion to the hears of palm.  Both are mild in flavor and have a similar texture.  They’re both also good at soaking up the dressing.
• Cucumber – I like using English, or hothouse, cucumbers because they have small seeds and a thin skin.  You can use regular cucumber also though.
• Onion – I used red onion but you can use any color of onion you like.  I chose the red mostly because I wanted a little color in this salad!
• Parsley – Any fresh herb will be great in this hearts of palm salad, but parsley goes well with lemon and I didn’t want the herb to be overpowering.
• Lemony Dressing – This homemade lemony dressing is really easy to make and only requires: olive oil, lemon juice, red wine vinegar, maple syrup, Dijon Mustard, garlic, dried oregano and salt and pepper.

How To Make Lemony Hearts Of Palm Salad

1. Make the dressing.  You can either make the dressing right in the bowl you will be assembling your salad, or you can make it in a small bowl or jar.  Add all dressing ingredients and whisk well until completely combined.
2. Start by opening the can of hearts of palm, draining out the liquid and giving them a rinse under cold water.  Pat dry with a clean kitchen towel and then dice into thin discs.  I left the smaller ones whole and cut he larger ones in half or fourths, lengthwise, before cutting cutting the discs.  It’s ok if some of the hearts of palm fall apart a little bit.
3. Add the hearts of palm to a bowl, along with the white beans, cucumber, onion and parsley.  Pour dressing over salad and mix well until combined.  You don’t have to use all the dressing if you don’t want to.  This salad is a little dressing heavy, but I like that because it can easily be used as a dip for crackers or bread.

Hearts of Palm and White Bean Salad Recipe FAQs

• Is this recipe gluten free?  Yes!
• Is this recipe vegan?  Yes!  If you’re not vegan, feta cheese would be a great addition!
• What do hearts of palm taste like?  They remind me a little of artichoke hearts, but I would say their flavor is a little more mild.  The texture is very similar too.
• Is there a substitute for the hearts of palm?  Just use an extra can of white beans.
• How long do leftovers last in the refrigerator?  This salad is a little dressing heavy (Prefer it that way) so it does get soggier more quickly than some other salads.  It should last about 3-4 days.
• Can I make this salad ahead of time?  Yes, you can make it a few hours ahead of time and the flavors really get better as it kind of marinates in the dressing.
• How many servings does this recipe make?  This recipe doesn’t make a super huge salad, but is just enough for about 2-4 people, depending on what course you are serving it as.  You can easily double or triple this salad if bringing to a BBQ or potluck.

Have a recipe question I didn’t answer?  Ask me in the comment section below and I will get back to you ASAP!

Looking For More Refreshing Spring and Summer Salad Recipes?

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Creamy Southwestern Cabbage Salad

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Lemon Dill Orzo Broccoli Salad

Lemony Hearts of Palm and White Bean Salad

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• Author: She Likes Food
• Total Time: 15 minutes
• Yield: 2-4 1x
• Diet: Vegan

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Description

This Lemony Hearts of Palm and White Bean Salad is tangy, fresh and flavorful! It’s perfect for a side dish or cracker dipping. This Hearts Of Palm salad gets better after a few hours, so it’s a great salad for making ahead of time!

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Ingredients

Scale 1x2x3x

• 1 (14.1 oz) can hearts of palm
• 1 (15 oz) can Great Northern Beans
• 2/4 cup thinly sliced cucumber, bite size pieces
• 1/3 cup small diced red onion
• 1/3 cup chopped fresh parsley, or fresh herb of choice

Lemony Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice, or more if desired
• 1 tablespoon red wine vinegar
• 1 teaspoon pure maple syrup
• 1 teaspoon dijon mustard
• 2–3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste

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Instructions

1. Make the dressing.  You can either make the dressing right in the bowl you will be assembling your salad, or you can make it in a small bowl or jar.  Add all dressing ingredients and whisk well until completely combined.
2. Start by opening the can of hearts of palm, draining out the liquid and giving them a rinse under cold water.  Pat dry with a clean kitchen towel and then dice into thin discs.  I left the smaller ones whole and cut he larger ones in half or fourths, lengthwise, before cutting cutting the discs.  It’s ok if some of the hearts of palm fall apart a little bit.
3. Add the hearts of palm to a bowl, along with the white beans, cucumber, onion and parsley.  Pour dressing over salad and mix well until combined.  You don’t have to use all the dressing if you don’t want to.  This salad is a little dressing heavy, but I like that because it can easily be used as a dip for crackers or bread.

Notes

If eaten as a main dish, this recipe will feed about 2 people.  But, if eaten as an appetizer or side dish, it will feed more people.  It can easily be doubled our tripled if you want to make it for a larger group of people.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Side, Vegan
• Method: No Cook
• Cuisine: American