Ingredients
The following ingredients have 10 Servings
- 1 14-ounce can hearts of palm (drained)
- 1 15.5-ounce can kidney beans (rinsed and drained)
- 1 15.5-ounce can chickpeas beans (rinsed and drained)
- 1 15.5-ounce can black beans (rinsed and drained)
- 1 cup cooked, cooled spelt or farro ((see above or package directions))
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 2 tablespoons rice vinegar
- 2 tablespoons extra-virgin olive oil
- ½ cup finely chopped red onion
- Kosher salt and freshly ground pepper (to taste)
Instruction
- Rinse the hearts of palm and cut them into ½–inch slices. In a large serving bowl mix together the hearts of palm, kidney beans chickpeas, black beans and cooked spelt.
- In a small bowl or container mix together the parsley, basil, thyme, vinegar, olive oil, onion and salt and pepper. Stir or shake to combine well, then pour the dressing over the bean salad and toss to coat everything well. Serve at room temperature or slightly chilled.
