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.

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