Beet & Corn Salad

Products in this Recipe:
Beets
Celery
Corn
Sugar Snap Peas
Prep time:
8 min.
Cook time:
NA
Total time:
8 min.
Yield:
4 Servings
Ingredients (Paragraphs)
1 (16 oz.) jar Whole Pickled Beets
0.5 cup celery, chopped
0.5 cup sweet corn, fresh or frozen
0.25 cup red bell pepper, chopped
0.5 cup sugar snap peas, stringless
1 tbsp. fresh parsley, chopped
Dressing:
2 tbsp. white wine vinegar
1 tsp. Dijon mustard
2 tbsp. extra-virgin olive oil
2 tsp. fresh basil, chopped
Directions

Drain beets, reserving 2 tablespoons liquid. Cut beets into quarters and combine with celery, corn, pepper, snap peas and parsley in a medium bowl.

To prepare dressing, whisk together reserved beet liquid, vinegar and mustard. Slowly whisk in oil until well blended. Stir in basil. Pour over beet mixture; toss gently to coat. Serve immediately, or chill.

More Healthy Meals

Bean Salad Stuffed Tomatoes

Drain Bean Salad, reserving 2 tablespoons liquid.

Harvard Beet Spice Cake

Preheat oven to 350oF.

Picnic-wiches with Green Artichoke-Beet Relish

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts.

Red Cabbage & Sausage Skillet

Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal

Southwestern Chicken

Cook chicken in butter in large skillet 5 to 6 minutes on each side or until no longer pink.