Corn Salad with Cilantro and Green Onions
Author: Julie du Pont
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 8
- 6 ears of white corn
- 2 tbsp chopped cilantro
- 2 tbsp chopped green onion
- 1 can of hearts of palm, chopped
- 1 can of black beans, rinsed and drained
- 3 tbsp grapeseed oil
- 1 tbsp lime juice (juice of one lime)
- 1 tbsp red wine vingar
- Salt and pepper to taste
- pinch of cayenne
- Husk corn.
- Heat a large pot of salted water to boil. Add corn for 3 minutes -- no more.
- Remove from heat. Once killed, use knife to remove kernels from corn and place in large salad bowl.
- Chop the cilantro, green onion, and hearts of palm and add to salad bowl.
- Rinse and drain beans and add to the bowl.
- Whisk together the grapeseed oil, lime juice, vinegar, salt, pepper and cayenne. Add to salad ingredients and serve.
Recipe by Weekend Table at https://weekendtable.com/2013/08/27/corn-salad-cilantro-green-onions/
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