Tomato And Hearts Of Palm Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 4 plum tomatoes
• 1 (14-ounce) can hearts of palm
• 1/2 cup red onion, thinly vertically sliced
• 1 tablespoon cilantro, chopped
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Cut tomatoeslengthwise into 8 wedges; place in a medium bowl.
2. Drain hearts of palm; cut each heart of palm lengthwise into quarters.
3. Cut each hear of palm quarter in half crosswise; add to tomato wedges.
4. Add red onion, cilantro, lime juice, olive oil, salt, and black pepper.
5. Toss well.

Yield: 4 servings