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

Beet & Broccoli Salad Dijon

Drain beets; reserve 3 tablespoons beet liquid. Cut whole beets in half.

Chicken Pot Pie

Preheat oven to 425oF. Melt butter in skillet and add chicken; cook until brown on all sides.

Classic Reuben Sandwich

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.

Hot Spiced Beets

Combine all ingredients, except beets in saucepan and boil until liquid is reduced to half.

Parmesan Wax Beans

In saucepan, sauté celery and onion in 2 tbsp. of butter; remove from heat and blend in flour.

Southwestern Chicken

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