From the Pantry Butler kitchen
Beet & White Bean Salad
Nutritious and flavorful canned beans and beets are just two of the many versatile canned ingredients in your pantry – they can be added to just about anything! Give yourself an extra dose of fiber and flavor tonight with this delicious salad featuring canned white kidney beans and beets. USDA MyPlate Kitchen — Cans Get You Cooking (public domain), via myplate.food
Ingredients
- Dressing:
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 cup extra virgin olive oil
- salt and ground black pepper, to taste
- Salad:
- 2 3/4 cups whole beets, well drained and each cut in half — or 16-ounce can
- 1 can white kidney beans (cannellini) — 15-ounce can
- 1/2 cup reduced fat crumbled blue cheese
- 1/2 cup coarsely chopped walnuts, toasted
- baby arugula leaves — optional
Method
- Prepare dressing: In small bowl combine cider vinegar, Dijon mustard, and sugar.
- Gradually add olive oil until well blended.
- Season with salt and pepper.
- Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
- To serve, place arugula leaves on platter or in serving bowl; top with beet mixture.
- Sprinkle with crumbled blue cheese and walnuts.
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