INGREDIENTS
•
(14 oz.) can quartered artichoke hearts, drained
•
1 (14 oz.) can hearts of palm, drained and sliced
•
1 (14 oz.) can petite diced tomatoes, well drained
•
1/2 c. black olives, sliced
•
1/2 c. green olives, sliced
•
1 red bell pepper, diced
•
2 TBS olive oil
•
1 TBS red wine vinegar
•
1 TBS lemon juice
•
1/4 tsp. garlic powder
•
2 TBS dried parsley
•
Salt and Pepper to taste