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:
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