Salad Recipe ∘ Beet & White Bean Salad

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

Ingredients

• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• ½ teaspoon sugar
• ¼ cup extra-virgin olive oil
• Salt and ground black pepper to taste
• 1 (16 ounce) can whole beets, well drained, halved
• 1 (15 ounce) can white kidney beans (cannellini), drained
• ½ cup reduced-fat crumbled blue cheese
• ½ cup coarsely chopped walnuts, toasted
• Baby arugula leaves

Cooking 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. Sprinkle with crumbled blue cheese and walnuts.

Nutrition Facts

• calories394.3
• carbohydrateContent26.3 g
• cholesterolContent9 mg
• fatContent27.4 g
• fiberContent7.7 g
• proteinContent11.6 g
• saturatedFatContent5 g
• sodiumContent800.9 mg
• sugarContent6.6 g