Costa Rican Vegetable Salad
We just returned from a fantastic week in Costa Rica on a McDougall Adventures vacation. They prepared many delicious vegetable salads while we were there using hearts of palm. This is a variation on one of those salads.
Serves: 6-8
Prep Time: 15 min
Cook Time: 15 min
Ingredients
14 Ounce Can
Hearts of palm, drained, cut into 1/4 inch rounds
15 Ounce Can
Black beans, drained and rinsed
2 Cups
Frozen corn kernels, thawed
2 Large
Tomatoes, chopped
1/2 Cup
Sweet onion, chopped
1/2 Cup
Fresh cilantro, chopped
3 Tbsp
Fresh lime juice
2 Tbsp
Rice vinegar
1 Tsp
Soy sauce (optional)
Freshly ground pepper
Directions
Combine all ingredients in a bowl. Toss to mix. Serve immediately or refrigerate until serving time.
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