This Palm Lemon Hearts and Kidney Bean Salad is flavorful, fresh and flavorful! It’s perfect for a side dish or cracker dip. This Hearts Of Palm Salad gets better after a few hours, so it’s a great salad to make ahead of time!
This Palm Lemon Hearts and Kidney Bean Salad is refreshing and perfect for the warmer summer weather.
Ingredients for heart of palm and kidney bean salad
- heart of the palm tree – For this recipe you only need one can of hearts of palm. If you are unfamiliar, palm hearts are actual hearts of the palm plant. I don’t see fresh palms selling nearly as much as canned hearts of palm. They kind of remind me of artichokes, but I would say a little less mild in taste. Palm hearts can be a good source of potassium, copper, phosphorus, and zinc.
- White beans – White beans just seemed like a good companion for the palm hearts. Both are mild in flavor and have a similar texture. They are also good at soaking up the dressing.
- Cucumber – I like to use English or greenhouse cucumbers because they have small seeds and a thin skin. But you can also use regular cucumbers.
- Onion – I used red onions, but you can use any onion color you like. I chose red mainly because I wanted a little bit of color in this salad!
- Parsely – Any fresh herb will be great in this palm heart salad, but parsley pairs well with lemon and I didn’t want the herb to be overpowering.
- lemon dressing – This homemade lemon dressing is really easy to make and only requires: olive oil, lemon juice, red wine vinegar, maple syrup, Dijon mustard, garlic, dried oregano, and salt and pepper.
How to make lemony palm lettuce hearts
- Make the dressing. You can Either make the dressing right in the bowl you’re assembling your salad in, or you can make it in a small bowl or jar. Add all the ingredients for the dressing and mix well until fully combined.
- First, open the can of palm hearts, drain the liquid and rinse under cold water. Pat dry with a clean kitchen towel and then cut into thin slices. I left the smaller ones whole and halved or quartered the larger ones lengthwise before slicing. It’s okay if some of the palm hearts fall apart a bit.
- Place the palm hearts in a bowl, along with the kidney beans, pickles, onions and parsley. Pour the dressing over the salad and mix well. You don’t have to use all of the dressing if you don’t want to. The Salad is a little dressing heavy but I like that because it can easily be used as a dip for crackers or bread.
Frequently asked questions about the Heart of Palm and Kidney Bean Salad recipe
- Is this recipe gluten free? Yes!
- Is this recipe vegan? Yes! If you’re not vegan, feta cheese would be a great addition!
- How do palm hearts taste? They remind me a bit of artichoke hearts, but I would say their flavor is a bit milder. The texture is also very similar.
- Is there a substitute for the hearts of the palm tree? Just use an extra can of kidney beans.
- How long do leftovers keep in the fridge? This salad is a little dressing heavy (prefer it that way), so it goes soggy faster than some other salads. It should take about 3-4 days.
- Can I make this salad ahead of time? Yes, you can make it a few hours in advance and the flavors really get better as it marinates in the dressing.
- How many servings does this recipe make? This recipe won’t make a super-large salad, but it will serve just about 2-4 people, depending on what course you serve it as. You can easily double or triple this salad if you bring it to a BBQ or potluck.
Have a recipe question I haven’t answered? Ask me in the comments section below and I’ll get back to you as soon as possible!
Looking for more refreshing spring and summer salad recipes?
Fresh carrot and chickpea salad with orange maple dressing
Cucumber Edamame Salad
Creamy Southwestern Coleslaw
Vegan BLT Panzanella Salad
Lemon Dill Orzo Broccoli Salad
Press
Lemon hearts from palm trees and white bean salad
- Total time: 15 minutes
- Yield: 2-4 1X
- Diet: Vegan
Description
This Palm Lemon Hearts and Kidney Bean Salad is flavorful, fresh and flavorful! It’s perfect for a side dish or cracker dip. This Hearts Of Palm Salad gets better after a few hours, so it’s a great salad to make ahead of time!
- 1 (14.1 oz) can Hearts of Palm
- 1 (15 oz) can of Great Northern Beans
- 2/4 cup thinly sliced ​​cucumber, bite-sized pieces
- 1/3 cup small diced red onion
- 1/3 cup chopped fresh parsley or fresh herb of your choice
lemon dressing
- 1/4 cup Extra virgin olive oil
- 2 tablespoons fresh lemon juice or more if desired
- 1 tablespoon red wine vinegar
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- 2–3 Garlic cloves, chopped
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
instructions
- Make the dressing. You can either make the dressing right in the bowl you are assembling your salad in, or you can make it in a small bowl or jar. Add all the ingredients for the dressing and mix well until fully combined.
- First, open the can of palm hearts, drain the liquid and rinse under cold water. Pat dry with a clean kitchen towel and then cut into thin slices. I left the smaller ones whole and halved or quartered the larger ones lengthwise before slicing. It’s okay if some of the palm hearts fall apart a bit.
- Place the palm hearts in a bowl along with the kidney beans, cucumber, onion and parsley. Pour the dressing over the salad and mix well. You don’t have to use all of the dressing if you don’t want to. This salad is a little dressing heavy, but I like that because it’s easy to use as a dip for crackers or bread.
Remarks
When eaten as a main course, this recipe serves about 2 people. But if eaten as an appetizer or side dish, it will feed more people. It can easily be doubled or tripled if you want to make it for a larger group of people.
- Preparation time: 15 minutes
- Cooking time: 0 minutes
- Category: side, vegan
- Method: no chef
- Kitchen: American
Keywords: Lemon hearts from palm trees and white bean salad
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