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!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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
