Fresh Mexican Bean Salad

• 12 cup lightly packed fresh cilantro
• 14 cup goya olive oil
• 14 cup goya vegetable oil
• 14 cup goya red wine vinegar
• 1 garlic clove, peeled
• 1 teaspoon sugar
• 12 teaspoon salt
• 1 (15 1/2 ounce) cangoya black beans, drained and rinsed
• 1 (15 1/2 ounce) cangoya chickpeas, drained and rinsed
• 1 (15 1/2 ounce) cangoya whole kernel golden corn, drain and rinsed
• 1 medium red bell pepper, finely chopped (about 1 cup)
• 2 tablespoons finely chopped red onions
• 1 (14 ounce) cangoya hearts of palm, drained, rinsed and cut into 1/4-inch rounds

1. Transfer cilantro, olive oil, vegetable oil, vinegar, garlic, sugar and salt to bowl of blender.
2. Blend on high until smooth, about 1 minute.
3. (Note: Vinaigrette can be prepared up to 1 week in advance when stored covered in refrigerator.
4. Bring to room temperature and whisk to combine before using.)
5. In large mixing bowl, combine back beans, chick peas, corn, bell pepper and onion.
6. Pour in vinaigrette and stir gently to combine.
7. Add hearts of palm, gently toss and serve.

cilantro, olive oil, vegetable oil, red wine vinegar, garlic, sugar, salt, cangoya black beans, cangoya chickpeas, kernel golden corn, red bell pepper, red onions, palm

Taken from www.food.com/recipe/fresh-mexican-bean-salad-504173 (may not work)