Vegetable and Bean Salad

When it comes to salads,  I can tire easily. But one type of "salad" that can keep my interest is the variation on lettuce-free salads with hearty ingredients and a bold dressing or vinaigrette. This is one version I threw together when I could no longer resist those cans of hearts of palm at the grocery store. You can eat this on its own (like I prefer) or throw it onto a bed of lettuce.

Ingredients
1 can black beans
1 can chick peas
1 can whole kernel corn
3-4 hearts of palm, thinly sliced
2 bell peppers, diced
2 tomatoes, seeded and diced
1/4 small red onion

For the vinaigrette:
2-3 cloves garlic, minced
1 small shallot
Salt and black pepper
1/4 cup red wine vinegar (you can also substitute sherry vinegar for a different flavor)
1/4 cup olive oil

Directions
1. Drain and rinse the beans, chick peas, and corn. Place in a large mixing bowl.
2. Thinly slice the hearts of palm and add to the bean mixture.
Note: you can store the rest of the hearts of palm in an airtight container and use within a couple days.
3. Seed and dice the bell peppers and tomatoes. Add to the mixture, along with diced red onion.
4. In a small bowl, whisk together the red wine vinegar, olive oil, salt and black pepper, minced shallot, and minced garlic.
5. Add to the mixing bowl and stir. Let sit for at least 30 minutes so the flavors can blend. Serve cold or at room temperature.