Artichoke Salad

• 1 pint cherry tomatoes
• 2 (14 ounce) cans artichoke hearts, well drained
• 1 (14 ounce) can hearts of palm, well drained
• 12 teaspoon black pepper, freshly ground
• 2 teaspoons ground cumin
• 14 cup red wine vinegar
• 23 cup olive oil

1. Cut cherry tomatoes in half.
2. Cut artichoke hearts and hearts of palm into quarters.
3. Combine vegetables and sprinkle the cumin and pepper.
4. In a small bowl whisk together oil and vinegar.
5. Add this to the vegetlable and toss to mix.
6. Let sit in the refridgerator overnight.

tomatoes, hearts of palm, black pepper, ground cumin, red wine vinegar, olive oil

Taken from www.food.com/recipe/artichoke-salad-174420 (may not work)