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.

Serves: 6

Ingredients

• 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
• 1/2 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
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons chopped fresh basil

Instructions

1. In a large bowl, combine beets, corn, sugar snap peas, bell pepper, celery, and parsley.
    
2. 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.
    
3. Serve immediately, or chill until ready to serve.

Note

Recipe courtesy of Seneca Foods Corporation