Lemony Hearts of Palm and White Bean Salad Recipe
This Lemony Hearts of Palm and White Bean Salad is a refreshing, tangy, and flavorful vegan salad that works perfectly as a light side dish or a dip for crackers and bread. Made with tender hearts of palm, creamy white beans, crisp cucumber, and red onion, all tossed in a zesty lemon dressing, this salad improves in flavor after resting, making it ideal for preparing ahead of time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2-4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Salad Ingredients
- 1 (14.1 oz) can hearts of palm
- 1 (15 oz) can Great Northern beans
- 1/4 cup thinly sliced cucumber, bite-size pieces
- 1/3 cup small diced red onion
- 1/3 cup chopped fresh parsley (or fresh herb of choice)
Lemony Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice (or more if desired)
- 1 tablespoon red vinegar
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- 2-3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Prepare the Dressing: In the bowl where you’ll assemble the salad or in a separate small bowl or jar, combine the olive oil, fresh lemon juice, red vinegar, pure maple syrup, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk thoroughly until the dressing is well combined and emulsified.
- Prepare the Hearts of Palm: Open the can of hearts of palm, drain the liquid, and rinse them under cold water. Pat dry with a clean kitchen towel. Dice the hearts of palm into thin discs, leaving smaller pieces whole and cutting larger ones lengthwise into halves or fourths before slicing into discs. It’s acceptable if some hearts of palm break apart slightly during this process.
- Combine Salad Ingredients: In a mixing bowl, add the diced hearts of palm along with the Great Northern beans, thinly sliced cucumber, diced red onion, and chopped fresh parsley (or your preferred fresh herb).
- Dress the Salad: Pour the lemon dressing over the salad mixture. Stir gently but thoroughly until all the ingredients are evenly coated. Adjust the amount of dressing to your preference; the recipe suggests a slightly heavier dressing which also makes the salad suitable as a dip.
- Rest and Serve: For best flavor, allow the salad to rest for a few hours in the refrigerator before serving. This helps the flavors meld beautifully. Serve chilled as a side dish or with crackers or bread for dipping.
Notes
- This salad tastes even better when made a few hours in advance, allowing the flavors to meld.
- You can substitute fresh parsley with other herbs like cilantro or basil according to your preference.
- If you prefer a more tangy salad, increase the lemon juice to taste.
- Use as a side dish or as a flavorful dip for crackers or sliced bread.
- Ensure to pat dry the hearts of palm to prevent the salad from becoming watery.
