Ensalada San Andres

• 1 lb green cabbage, finely shredded
• 16 hearts of palm, cut in 1/4 inch slices
• 2 slices of sliced canned pineapple, cut in small wedges, of about 1/2 inch
• 8 slices tomatoes (thin slices)
• 8 thin green pepper rings
• 8 very thin onion rings
• 12 cup cooked corn
• 1 cup shredded carrot
• 6 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, mashed to a paste
• 14 teaspoon ground cumin
• 2 tablespoons minced parsley
• fresh ground pepper, to taste

1. In a small bowl, whisk together the salad dressing ingredients.
2. Arrange a bed of cabbage on a platter, and over it scatter the hearts of palm, pineapple wedges, tomato slices, green pepper rings and onion rings.
3. Sprinkle on the corn and shredded carrot.
4. Drizzle the dressing over the composed salad and finish with the freshly ground pepper.

green cabbage, hearts of palm, pineapple, tomatoes, pepper, onion, corn, carrot, extra virgin olive oil, lemon juice, garlic, ground cumin, parsley, fresh ground pepper

Taken from www.food.com/recipe/ensalada-san-andres-109138 (may not work)