Recipe > Salads & Appetizers > Beet & White Bean Salad

Beet & White Bean Salad

  • Servings: 4

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.

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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:

  • 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

PREPARATION

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 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