Heart of Palm Salad

DH and I were away and I was doing very little cooking, so we moseyed on over to a really excellent take out place and bought a few salads. The heart of palm salad we purchased was so delicious that I promised him I’d deconstruct it and make it at home. This is simplicity itself and the heart of palm has a naturally lemony flavor so you have 6 ingredients (count ’em!) and the taste was so good that my mama, Netanel and Ayelet and DH and I polished it off to the last bit.

So gather your ingredients.

Clean and chop your scallions (or onions if you prefer) and drain the baby corn and cut into bite size pieces.

Drain your sliced hearts of palm and place into a bowl. Add the baby corn and scallions.

Season with salt and pepper and the mayonnaise.

Toss everything together to coat. Check the taste to see if it needs a bit more salt or pepper. Let the salad sit for about 20 minutes to half an hour to marinate. The salad can be kept in the fridge for 4-5 days but no worries, it’ll disappear before you turn around.

Heart of Palm Salad

1 can 8 ounces (230 grams) baby corn

2 cans (220 grams each, i.e. 440 grams) approximately 8 ounces each can sliced hearts of palm

1/4 cup or 4 tablespoons chopped scallions, or 2 tablespoons finely chopped onion

1 teaspoon salt

1/2 teaspoon black pepper

3-4 tablespoons mayonnaise

Directions:

Drain the baby corn and cut into bite size pieces. Place in a medium bowl. Drain the hearts of palm and add to the bowl. Add the chopped scallions or onion, salt, pepper and mayonnaise. Toss all to coat. Let marinate 20 minutes to half an hour. Keeps well in fridge 4-5 days.