Hearts of Palm, Black Bean, Red Onion and Corn Salad

3 tablespoons olive oil
2 tablespoons cane vinegar
2 tablespoons lime juice
1 teaspoon freshly chopped chives
1 teaspoon freshly chopped parsley leaves
1 tablespoon freshly chopped cilantro leaves
1 jalapeno pepper, stem and seeds removed and minced
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (14-ounce) can hearts of palm, drained
1 small red onion, thinly sliced
1 cup cooked black beans
1 cup cooked corn
1/2 cup thinly sliced yellow bell pepper
1/4 cup sliced bias cut green onions
Mixed greens, if desired, for serving

In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper. Set aside.

Slice the hearts of palm on an angle, about 1/2-inch thick. Combine the hearts of palm, red onions, black beans, corn, bell pepper, and green onions in a mixing bowl and toss to combine. Arrange on a platter or individual salad plates, over greens, if desired, and drizzle with the dressing.

Yield: 4 servings