Hearts of Palm Salad

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Dressing:

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

3 scallions, white and tender green parts only, chopped

1/8 teaspoon ground black pepper

1/2 teaspoon salt

1/2 cup extra-virgin olive oil

Salad:

32 ounces canned hearts of palm or 2 pounds fresh hearts of palm

1 large red onion, julienned

1 red bell pepper julienned

1 fresh mango, peeled, cut away from the seed and julienned