Green Bean Salad w/ Hearts of Palm

by My Recipes
Green Bean Salad w/ Hearts of Palm


For the Pickled Onion:
·1 cup thinly sliced red onion
·3/4 cup rice wine vinegar
·1/2 teaspoon salt
·1/2 teaspoon sugar
For the Vinaigrette:
·1 tablespoon apple cider vinegar
·2 teaspoons whole grain mustard
·1 teaspoon Dijon mustard
·1/2 teaspoon salt
·1/4 teaspoon sugar
·2 tablespoons extra virgin olive oil
For the Salad:
·1 and 1/2 pounds green beans, trimmed
·1 (14-oz.) can hearts of palm, drained and rinsed
·Salt, to taste
·Freshly ground black pepper,
to taste


Prepare the Pickled Onions by tossing together the first 4 ingredients with 1/4 cup water in a bowl. Cover and chill for at least 1 hour. For the Vinaigrette, whisk together the apple cider vinegar along with the next 4 ingredients. Slowly add in the olive oil, whisking until smooth. For the Salad, cook beans in 6 quarts of boiling salted water in a large Dutch oven over medium-high heat for about 3 minutes, or until crisp-tender. Then, drain. Submerge green beans in ice water to stop the cooking process. Then, drain and pat dry. Slice the hearts of palm into 1-inch-thick pieces, then separate into rings. Toss green beans and hearts of palm with the vinaigrette. Add salt and pepper to taste. Arrange on a platter. Drain the pickled onions, then sprinkle over salad. Gently toss, then serve and enjoy!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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