This salad hails from Costa Rica. We will be having this in my Central American Cooking Class.

29 oz. hearts of palm

1/3 c. chopped red bell pepper

1/3 c. chopped yellow bell pepper

1 T. chopped parsley, (I used flat leaf, but either is fine)

1 T. fresh lemon juice

1 T. dijon mustard

2 T. extra virgin olive oil

salt & black pepper to taste

lettuce leaves

1. Drain the hearts of palm, and cut them into about 1/2 in. pieces, and place into a large bowl with the peppers and parsley.

2. In a small bowl, whisk together the lemon juice, mustard and olive oil. Drizzle the dressing over the hearts of palm/pepper mixture and toss gently, being careful not to break up the hearts of palm. Season to taste with salt and black pepper. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.