Border Salad

Name: Border Salad
Yield: 4 servings
Ingredients: 1 2 (15-ounce) cans kidney beans, drained and rinsed; 1 1 small red onion, chopped; 1 4 stalks celery, chopped; 1 1 green bell pepper, chopped; 1 1 cup baby corns, cut in half; 1 1 cup sliced roasted red bell peppers (see hints below); 1 1 (14-ounce) can water-packed hearts of palm, drained and sliced; 1 1 (15-ounce) can water-packed artichoke hearts, drained and cut in half; 1 1 medium or large tomato, chopped; 1 1 small jalapeño pepper, seeded and chopped (optional); 1 1/4 cup chopped fresh cilantro; 1 1 1/2 cups fresh salsa (see hints below)

From the kitchen of Carly

A vegetable-packed salad that brings serious flavor and texture. Kidney beans, hearts of palm, artichoke hearts, and crisp peppers get tossed in a smooth salsa dressing. Make it ahead, let it chill, and watch the flavors deepen into something really satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 (15-ounce) cans kidney beans, drained and rinsed
11 small red onion, chopped
14 stalks celery, chopped
11 green bell pepper, chopped
11 cup baby corns, cut in half
11 cup sliced roasted red bell peppers (see hints below)
11 (14-ounce) can water-packed hearts of palm, drained and sliced
11 (15-ounce) can water-packed artichoke hearts, drained and cut in half
11 medium or large tomato, chopped
11 small jalapeño pepper, seeded and chopped (optional)
11/4 cup chopped fresh cilantro
11 1/2 cups fresh salsa (see hints below)

Instructions

Place all the ingredients except the salsa in a large bowl and mix well. Process the salsa in a blender jar until fairly smooth and pour over the vegetable mixture. Toss to mix. Cover and refrigerate for 2 to 4 hours to allow the flavors to blend.