Beet & Corn Salad

Beet & Corn Salad


PREP TIME: 15 MINUTES

PREP TIME: 15 MINUTES


INGREDIENTS

  •  1 jar (16 oz.) Aunt Nellie’s Whole Pickled Beets (See Note)
  • 1/2 cup chopped celery
  • 1/2 cup fresh, cooked or frozen corn (thawed, if frozen)
  • 1/4 cup chopped red bell pepper
  • 1/2 cup stringless sugar snap peas
  • 1 tablespoon chopped fresh parsley

Dressing:

  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 to 3 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh basil

DIRECTIONS

Makes 4 servings.

  1. Drain beets, reserving 2 tablespoons liquid. Cut beets into quarters and combine with celery, corn, pepper, snap peas and parsley in a medium bowl.
  2. 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 

Note: Aunt Nellie’s Sliced Pickled Beets may be substituted, if desired.


NUTRITION INFORMATION

Per serving (1/4 of recipe): 144 calories; 20g carbohydrate; 1g protein; 7g fat; 428mg sodium; 0mg cholesterol; 1g dietary fiber; less than 1mg iron; less than 1mg thiamin; 518 IU vitamin A; 27mg vitamin C.