Ingredients

The following ingredients have 7 Servings
  • 1/2 cup red wine vinegar
  • 1/2 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons chopped shallots
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sea salt
  • 1 can (8-oz) hearts of palm, drained
  • 1 can (15.25 oz) kidney beans, drained and rinsed
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1 can (15.5 oz) chickpeas, drained
  • 2 cups baby arugula or other baby greens
  • 1 cup crumbled blue cheese

Instruction

  • 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.