My Heart Salad

My Heart Salad


1 can artichoke hearts in water

1 can hearts of palm, sliced

1 can black olives

1 med onion, sliced

3 to 4 TBS rice wine vinegar

1 tsp dried oregano

Minced garlic to taste

Dried parsley or fresh

A mix of bell peppers equal to about one, cut in ¼ inch strips then 1 inch pieces.

Salt & pepper to taste


Mix canned ingredients in bowl. Sautée the onions, in about 3 to 4 TBS olive oil until starting to brown. Add the minced garlic & stir for a minute, add the peppers and cook a couple of minutes, Set aside I let cool some. Place the canned ingredients in a bowl, pour the onion pepper mix over, add the rice vinegar and seasonings, mix well to coat.  Let marinade several hours in fridge & serve at room temp.