Name: Southwestern Border Salad
Cook time: 20 minutes
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)

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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 notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

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This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

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Smoky Tofu Shakshuka

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