Beet & White Bean Salad - MA SNAP-ED

Name: Beet & White Bean Salad - MA SNAP-ED
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 1-16-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); 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.

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Nutritious and flavorful beet & white bean salad with canned ingredients—perfect for a quick, fiber-rich meal.

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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 1-16-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)
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.