Description
A recipe for Beet and Corn Salad

Ingredients

• 1 jar (16 oz.) Aunt Nellie's Whole Pickled Beets*
  
• 1/2 cup chopped celery
  
• 1/2 cup fresh, cooked or frozen corn (thawed, if frozen)
  
• 1/4 cup chopped red bell pepper
  
• 1/2 cup stringless sugar snap peas
  
• 1 tablespoon chopped fresh parsley
  
• Dressing
  
• 2 tablespoons white wine vinegar
  
• 1 teaspoon Dijon mustard
  
• 2 to 3 tablespoons extra-virgin olive oil
  
• 2 teaspoons chopped fresh basil

Preparation
Preparation Time: 15 minutes

Drain beets, reserving 2 tablespoons liquid. Cut beets into quarters and combine with celery, corn, pepper, snap peas and parsley in a medium bowl.

To prepare dressing, whisk together reserved beet liquid, vinegar and mustard. Slowly whisk in oil until well blended. Stir in basil. Pour over beet mixture; toss gently to coat. Serve immediately, or chill.

*Aunt Nellie's Sliced Pickled Beets may be substituted, if desired.

Nutrition
Nutrients per serving (1/4 of recipe): 144 calories, 20g carbohydrate, 1g protein, 7g fat, 428mg sodium, 0mg cholesterol, 1g dietary fiber, less than 1mg iron, less than 1mg thiamin, 518 IU vitamin A, 27mg vitamin C

Serves
Makes: 4 servings

Variations
no information available