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Prep Time: 7 Minutes Cook Time: 5 Minutes |
Ready In: 12 Minutes Servings: 8 |
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A while back I tried hearts of palm and decided that I really loved it. So I decided to try a recipe with it, when some one told me that it can go well with anything. So I put this one together. I also used frozen corn here because I had plenty in the freezer, and didn't think I needed to go out and buy canned corn. If you do decide to use canned corn, make sure it is plain, and not creamed or flavoured with anything, as it will change the taste and/or texture of the recipe. Ingredients:
1 (598 ml) can hearts of palm, diced |
1 (19 ounce) can chickpeas |
2 cups corn, frozen |
1 large avocado, diced |
4 green onions |
1/3 cup olive, chopped |
1 tablespoon lemon juice |
2 tablespoons olive oil |
1/2 teaspoon salt |
1 teaspoon black pepper |
Directions:
1. Put the first 6 ingredients in a bowl and mix.
2. Add the next four ingredients and mix again. Refrigerate for at least an hour (trust me, it tastes much better after being refrigerated than it does served right away).
3. Serve with your lunch or supper.
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