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Hearts of Palm, Black Bean, Red Onion an




Source of Recipe


Lori Bakes


Recipe Introduction


Recipe courtesy Emeril Lagasse, 2007


List of 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


Recipe



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


I read to puree them with a "sour cream" base (GFCF of course) add garlic/dill/lemon juice and use as a dipping sauce for crackers or vegetables. Also to cut into rounds, place on little toast squares and top with butter/parmesan cheese crumbs and broil (making GFCF subs naturaly). I also found this that may be doable with your limited pantry: