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.

Coleslaw Beets & Cranberries

Drain beets; save liquid for another use or discard. Cut beets into thin strips.

Corn & Blueberry Muffins

Preheat oven to 425oF. Grease 12-cup muffin tin or line with paper cups.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Red Velvet Muffins

Preheat oven to 375oF.

Steak & Potato Skillet

Cut beef steak lengthwise in half, then crosswise into 1/8-inch slices.