Black Bean, Hearts of Palm, and Corn Salad

Chandra M's Note:

This was my first time using hearts of palm, and I found out by accident that they will hold up better if you let them drain for a while before cutting them. I also want to try pineapple or mangoe in this. Adapted from epicurious.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 (16 ounce) can black beans , rinsed & drained
• 1 (10 ounce) package frozen corn , thawed & drained
• 1 (7 ½ ounce) can hearts of palm , drained and cut into 1/4-inch rounds
• 2 large tomatoes , seeded & diced
• ½ red onion , minced
• ½ cup fresh cilantro , chopped
• ¼ cup olive oil
• 3 tablespoons lime juice
• 1 teaspoon ground coriander
• ¼ teaspoon chili pepper
• ¼ teaspoon cayenne
• ¼ teaspoon cumin
• sea salt , to taste
• fresh ground black pepper , to taste
• 1 (8 ounce) container baked tofu , diced (caribbean flavor) (optional)

Directions:

1. Mix all ingredients in a large bowl.
2. Season to taste with sea salt and black pepper.
3. Refrigerate covered.