Green Bean Hearts Of Palm Salad Recipes

HEARTS OF PALM SALAD WITH LIME & HONEY DRESSING

Steps:

• Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
• Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
• Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.

GREEN BEAN & HEARTS OF PALM SALAD

Steps:

• Trim ends from green beans. Cut beans into pieces about 2 inches long. Boil until crisp tender (3 min).
• Combine balsamic vinegar, lemon juice, olive oil, lemon zest, chopped fresh oregano and chopped fresh basil, whisk until creamy.

HEARTS OF PALM SALAD

Steps:

• Slice tomato and lime and place on a large service plate. Slice long ways the hearts of palm and lay on top of tomato. Slice and lay the red pepper around the plate. Combine all other ingredients in a bowl and whisk until smooth. Drizzle over the salad.

HEARTS OF PALM SALAD

Steps:

• In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
• Before serving, sprinkle the green and black olives, and bacon bits over the salad.

HEARTS OF PALM AND SPINACH SALAD

Steps:

• In a large serving bowl, toss the spinach with hearts of palm, tomatoes, avocados, mushrooms, and almonds.
• Combine oil, vinegar, ketchup, garlic and sugar in a jar. Season with salt, mustard and paprika. Cover with a tight fitting lid. Shake vigorously until well blended.
• Before serving, pour dressing over salad, and toss to coat evenly.

ASPARAGUS, GREEN BEAN, AND HEARTS OF PALM SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside.
• Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined.

SALAD OF BLACK BEANS, HEARTS OF PALM AND CORN

Steps:

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