Hearts of Palm, Black Bean, Red Onion and Corn Salad

• 3 tablespoons olive oil
• 2 tablespoons cane vinegar
• 2 tablespoons lime juice
• 1 teaspoon freshly chopped chives
• 1 teaspoon freshly chopped parsley leaves
• 1 tablespoon freshly chopped cilantro leaves
• 1 jalapeno pepper, stem and seeds removed and minced
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 (14-ounce) can hearts of palm, drained
• 1 small red onion, thinly sliced
• 1 cup cooked black beans
• 1 cup cooked corn
• 1/2 cup thinly sliced yellow bell pepper
• 1/4 cup sliced bias cut green onions
• Mixed greens, if desired, for serving

1. In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper.
2. Set aside.
3. Slice the hearts of palm on an angle, about 1/2-inch thick.
4. Combine the hearts of palm, red onions, black beans, corn, bell pepper, and green onions in a mixing bowl and toss to combine.
5. Arrange on a platter or individual salad plates, over greens, if desired, and drizzle with the dressing.

olive oil, cane vinegar, lime juice, chives, freshly chopped, cilantro, pepper, salt, fresh ground black pepper, hearts of palm, red onion, black beans, corn, yellow bell pepper, mixed greens

Taken from www.foodnetwork.com/recipes/emeril-lagasse/hearts-of-palm-black-bean-red-onion-and-corn-salad-recipe.html (may not work)