Salad Recipe: Hearts of Palm, Corn, Tomatoes & Watercress Salad Recipes from The Kitchn

Course Salads

Ingredients in this Recipe

1 1/2 cups fresh corn
1 bunch watercress, washed and trimmed
1 cup green olives
1 head butter lettuce, washed and torn into large pieces
1 shallot, sliced thin
2 cups cherry tomatoes
2 cups roasted potatoes (I used a Russet but small, red potatoes would be more like what they served in Chile)
olive oil and lemon to taste
salt and pepper to taste

See Full Recipe at The Kitchn