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Beet and Corn Salad

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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
  • 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
What To Do:
  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.

Recipe courtesy of Seneca Foods Corporation

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can you yous a different vinegar and a different mustered or would it taste differentWhat do you think?

Yes, the flavor will be changed. The quantity is so small the difference will be slight. Use what you like or already have on hand. That's one of the joys of cooking. Experiment!


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