Corn and Heart of Palm Salad

Corn and Heart of Palm Salad

Corn and Heart of Palm Salad



  • 2 14.5 ounce cans of sweet corn, drained (or 4 cups frozen corn, thawed)
  • 1 14.5 ounce can hearts of palm, drained and chopped
  • ¼ cup chopped red onion
  • ¼ cup chopped parsley (optional)
  • 3 avocados, cut into chunks
  • juice of one lemon
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  1. Mix together the corn, hearts of palm, red onion, parsley in a medium bowl. Squeeze half of the lemon juice over the avocado, and add to the corn mixture. Add the rest of the lemon juice, salt and pepper to corn mixture. Taste and adjust the salt and pepper to taste. Let the salad sit for 15 or 20 minutes so the flavors can mingle, and serve.
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