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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.

Servings: 4

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Beet & White Bean Salad


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

1 (16-ounce) can whole beets, well drained and each cut in half
1 (15-ounce) can white kidney beans (cannellini)
1/2 cup reduced fat crumbled blue cheese
1/2 cup coarsely chopped walnuts, toasted
Baby Arugula Leaves, optional


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.

Nutrition Information Per Serving:

Calories: 390
Total fat: 24g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 740mg
Carbohydrate: 25g
Sugar: 6g
Fiber: 8g
Protein: 14g
Vitamin A: 4%DV*
Vitamin C: 6%DV
Calcium: 15%DV
Iron: 20%DV

*DV=Daily Value