Two Bean Salad with Hearts of Palm and Blue Cheese
Two Bean Salad with Hearts of Palm and Blue Cheese might be a good recipe to expand your salad recipe box. This recipe serves 8. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 330 calories, 11g of protein, and 20g of fat per serving. For $1.4 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 37 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 20 minutes. A mixture of cherry tomatoes, sea salt, blue cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Taste and Tell Blog. With a spoonacular score of 71%, this dish is solid. Try Hearts of Palm Salad with Beets and Blue Cheese, Hearts of Palm Salad with Artichoke Hearts, Cucumber, Tomato and Avocado, and Hearts of Palm Salad for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
2 cups baby arugula or other baby greens
1/2 cup balsamic vinegar
1 cup crumbled blue cheese
1 can (15.5 oz) chickpeas, drained
1 can (15.25 oz) kidney beans, drained and rinsed
1 cup halved cherry tomatoes
1 cup diced cucumber
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1 can (8-oz) hearts of palm, drained
1/2 cup red wine vinegar
1 teaspoon sea salt
2 tablespoons chopped shallots
Equipment:
whisk
bowl
Cooking instruction summary:
For the vinaigrette, combine the red wine vinegar, balsamic vinegar, olive oil, shallots, mustard and salt. Whisk together until combined.Slice the hearts of palm into rings and set aside. In a small bowl, combine the kidney beans with 2 tablespoons of the vinaigrette. Toss quickly, then transfer to a large salad bowl. In the same small bowl, combine the cucumber with some of the vinaigrette, then transfer to the salad bowl to make the second layer. Repeat with the tomatoes, chickpeas, arugula and then the hearts of palm. Sprinkle the blue cheese over the top, then cover and refrigerate for 1 hour before serving.
Step by step:
1. For the vinaigrette, combine the red wine vinegar, balsamic vinegar, olive oil, shallots, mustard and salt.
2. Whisk together until combined.Slice the hearts of palm into rings and set aside. In a small bowl, combine the kidney beans with 2 tablespoons of the vinaigrette. Toss quickly, then transfer to a large salad bowl. In the same small bowl, combine the cucumber with some of the vinaigrette, then transfer to the salad bowl to make the second layer. Repeat with the tomatoes, chickpeas, arugula and then the hearts of palm. Sprinkle the blue cheese over the top, then cover and refrigerate for 1 hour before serving.
Nutrition Information:
covered percent of daily need
