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 1-16-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
- Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
- Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
- To serve, place arugula leaves on platter or in serving bowl; top with beet mixture.
- Sprinkle with crumbled blue cheese and walnuts.
