Avocado & Picante Heart of Palm Salad

  • 3 tbsp pumpkin seeds
  • 1 cup resh or thawed corn kernels
  • 1 lb Hearts of Palm, Picante Style, reserve the brine for the dressing
  • 1 cup grape tomatoes, halved
  • 1 cup black beans, drained
  • ¼ cup extra virgin olive oil
  • 3 avocados, cut into bite-size chunks
  • Fresh oregano, salt & pepper
  1. Over low heat in a skillet, toast the pumpkin seeds 3-4 minutes and transfer to a small bowl
  2. In a large salad bowl, combine the corn, hearts of palm, tomatoes, beans and EVOO. Slowly add the brine from the hearts of palm and toss lightly.
  3. Gently fold in the avocados, ensuring you do not mash them. Top with fresh oregano, salt and pepper to taste.

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