Beet and White Bean Salad

Courtesy of USDA MyPlate

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

• 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
• 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)

Instructions

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.

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