Border Salad

• 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 jalapeno pepper, seeded and chopped (optional)
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups fresh salsa (see hints below)

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.

kidney beans, red onion, stalks celery, green bell pepper, baby corns, red bell peppers, water, water, tomato, pepper, fresh cilantro, fresh salsa

Taken from www.epicurious.com/recipes/food/views/border-salad (may not work)