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.
Prep Time: 15 min
Cook Time: 15 min
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
Combine all ingredients in a bowl. Toss to mix. Serve immediately or refrigerate until serving time.
Print With Images
Print Without Images
Learn why the nutrition behind our recipes is so important with the 12-Day McDougall Program. Do you have questions about whether a change in diet can help your ailment? Learn more about our consultations.