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    • Beet & White Bean Salad

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    Default 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.

    • 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:
      • 2 3/4 cups whole beets, well drained and each cut in half (or 16-ounce can)
      • 1 can white kidney beans (cannellini) (15-ounce can)
      • 1/2 cup reduced fat crumbled blue cheese
      • 1/2 cup coarsely chopped walnuts, toasted
      • baby arugula leaves (optional)

    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.
    4. Sprinkle with crumbled blue cheese and walnuts.