Border Salad
A hearty Mexican-inspired salad featuring kidney beans, fresh vegetables, hearts of palm, and artichoke hearts tossed in fresh salsa. This colorful and nutritious dish combines crisp vegetables with tender beans and marinated ingredients.
8 servings
4 hr
Ingredients
- •2 cans kidney beans
- •1 small red onion
- •4 stalks celery
- •1 whole green bell pepper
- •1 cup baby corns
- •1 cup roasted red bell peppers
- •1 can hearts of palm
- •1 can artichoke hearts
- •1 medium tomato
- •1 small jalapeño pepper
- •¼ cup fresh cilantro
- •1½ cups fresh salsa
Cooking Instructions
- 1.
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.
240 min