Heart of Palm Salad | RICARDO

Ingredients

• 1 tablespoon (15 ml) rice vinegar
• 2 teaspoons (10 ml) Dijon mustard
• 1/3 cup (75 ml) canola oil
• 1 teaspoon (5 ml) toasted sesame oil
• 1 tablespoon (15 ml) sesame seeds, toasted
• Salt and pepper
• 2 cans 14 oz (398 ml) hearts of palm, drained and cut into chunks
• 1/2 English cucumber, cut into julienne
• 180 g or 2 cups (500 ml) green beans, the thinnest possible, cooked al dente
• 1/2 red bell pepper, cut into julienne