Name: Salad of Black Beans, Hearts of Palm and Corn
Yield: Serves 4
Ingredients: 1 16-ounce can black beans, rinsed, drained; 1 10-ounce package frozen corn, thawed, drained; 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds; 2 large tomatoes, seeded, diced; 1/2 red onion, minced; 1/2 cup chopped fresh cilantro; 1/4 cup olive oil; 3 tablespoons fresh lime juice; 1 teaspoon ground coriander

Recipe information

Yield
Serves 4

Ingredients

1 16-ounce can black beans, rinsed, drained

1 10-ounce package frozen corn, thawed, drained

1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds

2 large tomatoes, seeded, diced

1/2 red onion, minced

1/2 cup chopped fresh cilantro

1/4 cup olive oil

3 tablespoons fresh lime juice

1 teaspoon ground coriander

Preparation

Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Tiny Tomato Galettes

With a crisp crust, garlicky mayo, and a juicy slice of tomato.

The Most-Saved Recipes in the Epicurious App This Week

Like banana pudding cake and beer can chicken.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

13 Types of Nuts and How to Cook With Them

Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.

This Cookout Menu Dials Up the Classics

The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.

The Most-Saved Recipes in the Epicurious App in June

Like swordfish steaks with tomatoes and Peruvian-style tofu.

All the Recipes From Bon Appétit’s Summer Issue

We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.