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RECIPE

1 can black eyed peas, drained and rinsed

1 can hearts of palm, diced

1 can sweet corn kernels, drained

1 pint grape tomatoes, diced

2 shallots, sliced and diced

1/2 cup Kalamata olives, diced

Possible add ons:

Diced avocado

Diced fennel

For the Dressing:

1/4 cup avocado or light olive oil

1 large lemon, zested and juiced

1/3 cup orange juice

2 tbsp. honey

2 tsp. Salt (a little less if using the olives)

1 tsp. Black pepper

2 tsp. Garlic powder

1 tbsp. Dried parsley

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Throw everything in a bowl and toss. This salad last great in the fridge for 2-3 days.