Hearts of Palm Salad with Limas, Black Olives, and Roasted Red Pepper Strips

 

One 14-oz. can hearts of palm, cut into ¼ Inch rounds

One 15-oz. can lima beans, drained (and rinsed, if possible)

One 8-oz. jar roasted red bell peppers, drained and cut Into strips

1/4 C. kalamata olives, pitted and sliced

3 T. extra virgin olive oil

2 T. (fresh) lemon juice

1 tsp. dried minced chives

1/2 tsp. dry mustard

1/2 tsp. dried basil

1/8 tsp. dried oregano

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

 

In a large bowl combine the hearts of palm, lima beans, red peppers, and olives. Add the oil, lemon juice, chives, mustard, basil, oregano, salt, and pepper. Toss gently to combine. Cover and set aside at room temperature for about 10 minutes to allow flavors to blend before serving.