Photo by Jennifer Davick
Make this salad ahead of time to allow the flavors to become bolder. This is delicious in a bowl as a refreshing summer meal. Or serve this on top of a plate of assorted greens or bowl of cooked grains, rolled up in a tortilla, or as a topping for baked potatoes.
Recipe information
Total Time
20 minutes, plus chilling time
Yield
6–8 servings
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)
Need to make a substitution?
Preparation
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.
From The Healthiest Diet on the Planet © 2016 by Dr. John McDougall.
Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers.
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