Zesty Artichoke and Palm Salad with Cannellini

Two hearts are better than one in this delicious marinated salad.  Hearts of Palm and Artichoke Hearts are the perfect compliment to creamy Cannellini Beans drenched in an Italian Style Vinaigrette.  It’s a super make-ahead and/or take-along salad since it keeps well in the frig for a couple of days and is especially good with grilled chicken, beef or seafood.  Toss in some fresh spinach or arugula just before serving if you want to turn this into a vegetarian main course.

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1/4 cup white balsamic vinegar

1 tablespoon whole grain Dijon mustard

1 teaspoon honey

1/2 teaspoon dried oregano

1/2 cup extra virgin olive oil

salt and pepper to taste

1 can artichoke hearts in water, drained and quartered

1 jar hearts of palm, drained and sliced

1 can cannellini beans, drained and rinsed

1/2 medium red onion, sliced thinly

In a small bowl, whisk together first six ingredients to make the vinaigrette.  Set aside.  In a medium bowl, gently toss together the artichoke hearts, hearts of palm, cannellini beans and red onion.  Re whisk the vinaigrette and pour over the salad.  Toss to combine and season with salt and pepper if needed.  Cover and let marinate in the refrigerator for at least one hour.  Let the salad sit at room temperature for 15-20 minutes before serving for best flavor. Serves 6-8 as a side dish and 4 as a vegetarian main course.

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