With a neutral flavor and a texture similar to artichokes, “coconut heart is a source of vitamin B6, which plays a role in immune and nervous system function,” says Good Housekeeping Institute Nutrition Director, MSc, RD. says Stephanie Sassos. . “They are also a source of potassium, which supports optimal hydration and a regular heartbeat.”
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- yield:
- 6
- total time:
- 15 minutes
- Calories/serve:
- 165
material
- 3 tablespoon.
red wine vinegar
- 1 1 teaspoon
1 tablespoon lemon zest and lemon juice
- 1 tablespoon.
oregano leaves, chopped
-
kosher salt and pepper
- 3 tablespoon.
Olive oil
- 1/4
small red onion, thinly sliced diagonally
- 1/2
medium-sized jalapeño, seeded and thinly sliced
- 2
Wash and slice 14-ounce can palm hearts into 1/4-inch thick pieces.
- 1
15.5 oz can of cannellini beans (washed)
- 1 pt.
grape tomatoes, cut in half
- 1/2 c.
basil leaves, coarsely chopped
direction
-
- step 1In a large bowl, combine vinegar, lemon zest and juice, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and oil. Add onions and jalapenos, stir and let stand 5 minutes.
- step 2Add the palm core, beans, and tomatoes and mix. Stir in the basil and top with cracked pepper, if desired.
Nutrition information (per serving): Approximately 165 calories, 7g fat (1g saturated), 0mg cholesterol, 447mg sodium, 22g carbohydrates, 8g fiber, 2g sugar (0g added sugar), 7g protein
Did you make this recipe? Please comment below!
Joy (she/her) is an assistant food editor on the food team, where she develops and tests recipes for articles such as Good Housekeeping, Women’s Health, Women’s Day, Prevention, Country Living, and more. We guarantee both taste and accuracy before being published in the title. After graduating from the University of Chicago with a degree in political science, she enrolled in pastry school and pursued her passion for food by working at her dream New York restaurant, Gramercy Tavern. ) made a decision. Before joining the GH Her team, Joy helped shoot cookbooks and editorials, ran her own Instagram micro-she bakery, worked as a freelance writer and developer, and worked for Eater, Food52, Simply Recipes, Food Network, and more. A signed article was published. Joy has a special fondness for croissants and tiramisu, and is always looking for the next cafe to explore in the city (a never-ending journey!).
