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 & Corn Salad

Drain beets, reserving 2 tablespoons liquid.

Beet & Fennel Salad

Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core.

Creamed Peas & Mushrooms

Mix sour cream and bouillon in small saucepan; let stand for 5 minutes to dissolve bouillon.

Lime & Cumin Chicken Tenders

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Sunshine Salsa

In a large bowl, mix together Peach Slices, Whole Kernel Corn, Organic Black Beans, lime juice, lime zest, jalapeño,