Beet and Corn Salad

Beet and Corn Salad

 


Ingredients
1 (15.0 oz.) can or (16.0 oz.) jar of Whole Pickled Beets
1/2 cup celery, chopped
1/2 cup frozen corn, thawed
1/4 cup red bell pepper, chopped
1/2 cup stringless sugar snap peas
1 tbsp. fresh parsley, chopped
Dressing
2 tbsp. white wine vinegar
1 tsp. Dijon mustard
2 tbsp. olive oil
2 tsp. fresh basil, chopped
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.
Makes 4 servings