High Fiber Salad - cooking recipe

Ingredients

1 (598 ml) can hearts of palm, diced
1 (19 ounce) can chickpeas
2 cups corn, frozen
1 large avocado, diced
4 green onions
1/3 cup olive, chopped
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon black pepper

Preparation

Put the first 6 ingredients in a bowl and mix.
Add the next four ingredients and mix again. Refrigerate for at least an hour (trust me, it tastes much better after being refrigerated than it does served right away).
Serve with your lunch or supper.