Cans Get You Cooking - Retailer Assets

BEET AND WHITE BEAN SALAD

Canned beans make homemade easy! Since you don’t have to soak, cook or prepare the beans from scratch, you can save time and energy.

Servings: 4

INGREDIENTS:

Dressing:

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste

Salad:

1 16-ounce can whole beets, well drained and each cut in half
1 15-ounce can white kidney beans (cannellini), drained and rinsed
½ cup crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby Arugula Leaves, optional

PREPARATION:

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.