Worth a trip

Border Salad

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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions