• 1 can sweet yellow corn niblets, drained (11-ounce)
• 1 can white shoepeg corn, drained (11-ounce)
• 2 ripe Hass avocados, peeled, pitted and diced
• 1/2 can hearts of palm, drained and cut into bite-sized pieces (15-ounce)
• 15 grape tomatoes, halved
• 1/2 small red onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons toasted sesame oil
• 2 tablespoons Ume Plum Vinegar
• 2 tablespoons seasoned rice vinegar

1. Place corn, avocados, hearts of palm, tomatoes, onion, oils and vinegars in a medium salad bowl.
2. Toss lightly (you don’t want avocados to get mushy) and serve at room temperature.

Ume Plum Vinegar is an Asian vinegar and can be found in the specialty food aisle of your local supermarket or health food store. (It usually will not be lumped together with the other vinegars.) It has a pungent and salty taste, though, so use it sparingly. If you are watching your sodium intake, substitute additional seasoned rice vinegar. Then season lightly with salt to taste.