04 Jun 2015 Baby Corn Hearts of Palm Salad
I haven’t posted a recipe for a few weeks, so here is another delicious salad. It’s also a great last-minute salad, because you can keep the ingredients stocked in your pantry. Every time I serve this salad, both kids and adults enjoy it very much. The ingredients work well together and it’s a nice accompaniment to your Shabos Kiddush table, Shabos lunch meal or Seuda Shlishis spread. It also takes about five minutes to prepare, which we know is a great bonus! It is best when prepared the day before serving.
Quick, tasty, healthy and colorful… B’tayavon!
Baby Corn Hearts of Palm Salad
2 cans baby corn, drained and sliced
2 cans hearts of palm, drained and sliced
1 can cut wax (yellow) beans, drained
1 red pepper, diced
Combine all ingredients in a large bowl. Dress the salad with:
1/3 c. sugar, 1/3 c. vinegar, ¼ c. oil, 2 Tbsp. cold water, 2 frozen parsley cubes, sprinkle salt and black pepper, dash garlic powder and mustard powder.
Toss all to combine. Refrigerate and serve chilled.
MarlaPosted at 15:46h, 04 June
My grandchildren love baby corn and hearts of palm. This is the perfect recipe! Thanks, shabbat shalom!