Green Bean Salad w/ Hearts of Palm

by My Recipes
Green Bean Salad w/ Hearts of Palm


For the Pickled Onion:
·1 cup thinly sliced red onion
·3/4 cup rice wine vinegar
·1/2 teaspoon salt
·1/2 teaspoon sugar
For the Vinaigrette:
·1 tablespoon apple cider vinegar
·2 teaspoons whole grain mustard
·1 teaspoon Dijon mustard
·1/2 teaspoon salt
·1/4 teaspoon sugar
·2 tablespoons extra virgin olive oil
For the Salad:
·1 and 1/2 pounds green beans, trimmed
·1 (14-oz.) can hearts of palm, drained and rinsed
·Salt, to taste
·Freshly ground black pepper,
to taste


Prepare the Pickled Onions by tossing together the first 4 ingredients with 1/4 cup water in a bowl. Cover and chill for at least 1 hour. For the Vinaigrette, whisk together the apple cider vinegar along with the next 4 ingredients. Slowly add in the olive oil, whisking until smooth. For the Salad, cook beans in 6 quarts of boiling salted water in a large Dutch oven over medium-high heat for about 3 minutes, or until crisp-tender. Then, drain. Submerge green beans in ice water to stop the cooking process. Then, drain and pat dry. Slice the hearts of palm into 1-inch-thick pieces, then separate into rings. Toss green beans and hearts of palm with the vinaigrette. Add salt and pepper to taste. Arrange on a platter. Drain the pickled onions, then sprinkle over salad. Gently toss, then serve and enjoy!

We love receiving our veg bag. The veg is fresh from the farm and the bag is packed with care. A great reminder to eat with the seasons.

— Zoe Rosenthall

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