Border Salad

Ingredients for Border Salad

• 2 (425g) cans kidney beans, drained and rinsed

• 1 small red onion, chopped

• 4 stalks celery, chopped

• 1 green pepper, chopped

• 150g baby corns, cut in half

• 150g sliced roasted red peppers (see hints below)

• 1 (400g) can water-packed hearts of palm, drained and sliced

• 1 (425g) 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 coriander

• 1 1/2 cups fresh salsa (see hints below)

How to make Border Salad

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 flavours to blend.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.