Costa Rican Hearts of Palm Salad

Ingredients:

2 16-ounce cans of hearts of palm

1/3 cup chopped red bell pepper

1/3 cup chopped yellow bell pepper

1 tablespoon chopped parsley

1 tablespoon fresh lemon juice

1 tablespoon dijon mustard

2 tablespoons low-sodium chicken broth

1 tablespoon olive oil

ground pepper to taste

very small amount of salt

lettuce leaves

Cooking Instructions:

Drain the hearts of palm, cut them into ½-inch pieces, and put them into a large bowl. Stir in the red pepper, yellow pepper, and chopped parsley. In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently. Season to taste with salt (optional) and pepper. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

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