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Border Salad

By Dr. John McDougall

2.5

(1)

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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.

Hints:

You may either buy jarred roasted red bell peppers (just be sure they are not packed in oil) or roast your own. Blending the salsa makes for a smoother Mexican-style dressing for this salad. If you like your dressing a bit chunkier, just add it to the vegetables without blending. The jalapeño does give this salad some heat, so feel free to omit it, if desired. For those of you who don’t like cilantro, just leave it out or substitute parsley instead. This salad will keep in the refrigerator for several days.

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)

Preparation

  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.

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From The Healthiest Diet on the Planet © 2016 by Dr. John McDougall. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSaladKidney BeanBean and LegumeVegetableMainSideLunchDinnerVegetarianGluten FreeDairy FreeNut FreeVeganQuickEasyWeeknight Meals30 Minutes or LessNo-CookBlenderCookbooksHarper Collins
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