This started out as a South Beach Diet substitute for potato salad, but we like it for its own sake. We added more stuff to it. We're big on celery in marinated salads, for crunch.
4 15-ounce cans hearts of palm, drained and with the largest pieces cut in half
1/4 onion, diced
2 ribs of celery, quartered lengthwise and chopped
1 red bell pepper, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
15-20 olives, minced (I used kalamata, but good green olives would be great, too)
2 cloves garlic, minced
2 teaspoons Dijon mustard
black pepper to taste
Combine and allow to marinate for a couple of hours or overnight.
4 15-ounce cans hearts of palm, drained and with the largest pieces cut in half
1/4 onion, diced
2 ribs of celery, quartered lengthwise and chopped
1 red bell pepper, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
15-20 olives, minced (I used kalamata, but good green olives would be great, too)
2 cloves garlic, minced
2 teaspoons Dijon mustard
black pepper to taste
Combine and allow to marinate for a couple of hours or overnight.
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