Border salad

Delight in the flavors of our Border Salad recipe with its zesty ingredients and fresh produce, a perfect blend of colors and tastes for a memorable culinary experience.

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)

Instructions:

1. Combine all the ingredients, excluding the salsa, in a spacious bowl and thoroughly combine. Blend the salsa in a blender until it reaches a smooth consistency, then pour it over the vegetable mix. Stir to combine. Cover the bowl and place it in the refrigerator for 2 to 4 hours to let the flavors meld together.

Summary:

• Calories: 1505 kcal
• Fat: 48 g
• Protein: 77 g
• Carbs: 235 g
• Potassium: 5274 mg
• Magnesium: 526 mg