Wednesday, July 20, 2011

Caribbean Salad

I think this recipe came from Grandma's days working at the country clubs in California. It's pretty quick and easy and holds up nicely at long summer picnics.

Caribbean Salad
serves 4

1 16 oz. can of black beans, drained and rinsed
1 10 oz. bag of frozen corn, thawed and drained
1 7.5 oz. can hearts of palm, drained and cut into 1/4 in. thick rounds
2 large tomatoes, seeded and diced
1/2 red onion, minced

1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 Tbs. fresh lime juice
1 teaspoon ground coriander

Add cilantro, coriander and lime juice to food processor. Slowly add olive oil while blending. Pour dressing over salad. Refrigerate for a couple hours or overnight to really let the flavors blend together.

Do you know how to seed your tomatoes? Grandma taught me this (of course) and it really makes the difference between a delicious salad and a soggy one. First, cut the top off your tomato to expose all the little chambers. Then, over a trash can or bowl, just stick your finger in each of the chambers and scoop out the seeds. Simple as that.

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