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)

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.