Beet and Corn Salad
With a few shortcuts, we can throw together this great-tasting Beet and Corn Salad in no time. Serve it up with your grilling favorites or along with a hearty sandwich.
What You'll Need:
1 (16-ounce) jar sliced pickled beets, drained, 2 tablespoons liquid reserved
1 (9-ounce) box frozen corn, thawed
1 (9-ounce) box frozen sugar snap peas, thawed
red bell pepper, chopped
1 rib celery, chopped
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
teaspoon black pepper
2 teaspoons chopped fresh basil
What To Do:
- In a large bowl, combine beets, corn, sugar snap peas, bell pepper, celery, and parsley.
- In a medium bowl, combine reserved beet liquid, vinegar, mustard, oil, salt, and black pepper; whisk until well blended. Stir in basil then pour over beet mixture, tossing gently to coat.
- Serve immediately, or chill until ready to serve.
Recipe courtesy of Seneca Foods Corporation
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