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Beet & White Bean Salad

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.

Prep 5 minCook 10 minTotal 15 minUpdated Jul 3, 202615 minVegetarianGluten Free

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 tbsp Cider vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp Sugar
  • 1 tbsp Extra virgin olive oil
  • 1/4 tsp Salt and ground black pepper
  • 2 piece(s) Whole beets, well drained and each cut in half
  • 15 cup White kidney beans (cannellini)
  • 2 tbsp Reduced fat crumbled blue cheese
  • 2 tbsp Coarsely chopped walnuts, toasted
  • 1/4 cup Baby arugula leaves

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.

Storage and Meal Prep Tips

Storage

Store safely

Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.

Meal prep

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Tracking

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285 kcal 30 min
Protein9g
Carbs25g
Fats20g
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