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Beet & Corn Salad

Beet & Corn Salad

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.

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Sweet Pea Dip/Sandwich Spread

Place peas, water and lemon juice in food processor; pulse 5 times or until chopped.