Heart of Palm Salad

Ingredients

• Dressing

  • 1 tablespoon (15 ml) rice vinegar
  • 2 teaspoons (10 ml) Dijon mustard
  • 1/3 cup (75 ml) canola oil
  • 1 teaspoon (5 ml) toasted sesame oil
  • 1 tablespoon (15 ml) sesame seeds, toasted
  • Salt and pepper

• Salad

  • 2 cans 14 oz (398 ml) hearts of palm, drained and cut into chunks
  • 1/2 English cucumber, cut into julienne
  • 180 g or 2 cups (500 ml) green beans, the thinnest possible, cooked al dente
  • 1/2 red bell pepper, cut into julienne