BeanWhite-Bean-Salad
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 Servings

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)

Steps

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.

Nutrition Facts

Nutrients Amount
Total Calories 420
Total Fat 29 g
Saturated Fat 6 g
Cholesterol 13 mg
Sodium 454 mg
Carbohydrates 29 g
Dietary Fiber 7 g
Total Sugars 5 g
Added Sugars included 1 g
Protein 14 g
Vitamin D 0 mcg
Calcium 169 mg
Iron 3 mg
Potassium 562 mg

Cans Get You Cooking

U.S. Department of Agriculture. MyPlate Kitchen Website. Beet & White Bean Salad. Recipe source: Cans Get You Cooking. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.