Beet & White Bean Salad recipe

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Ingredients

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
1 (16 ounce) can whole beets, well drained, halved
1 (15 ounce) can white kidney beans (cannellini), drained
½ cup reduced-fat crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby arugula leaves

Nutrition Info

394.3 calories
carbohydrate: 26.3 g
cholesterol: 9 mg
fat: 27.4 g
fiber: 7.7 g
protein: 11.6 g
saturatedFat: 5 g
servingSize: -
sodium: 800.9 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.

  2. Prepare Salad: In large bowl combine beets and white kidney beans, toss with dressing.

  3. To serve, place arugula leaves on platter or in serving bowl, top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

Recipe Yield

4 servings

Recipe Note

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

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