Beet & Corn Salad


  •  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


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


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


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

Nutrition Information

Nutrition information per serving (1/4 of recipe): 140 calories; 20g carbohydrate; 1g protein; 7g fat; 430mg sodium; 0mg cholesterol; 1g fiber; less than 1mg iron; less than 1mg thiamin; 518 IU vitamin A; 27mg vitamin C.