Beet & Corn Salad

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Mr. Food

By Chris Studer

Story Created: Jul 21, 2008 at 12:05 PM CDT

Story Updated: Jul 21, 2008 at 12:05 PM CDT

Ingredients

1 (16-ounce) jar sliced pickled beets, drained, 2 tablespoons liquid reserved
1 (9-ounce) box frozen corn, thawed
1 (9-ounce) box frozen sugar snap peas, thawed
1/2 red bell pepper, chopped
1 rib celery, chopped
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons chopped fresh basil

Directions

  1. In a large bowl, combine beets, corn, sugar snap peas, bell pepper, celery, and parsley.
  2. In a medium bowl, combine reserved beet liquid, vinegar, mustard, oil, salt, and black pepper; whisk until well blended. Stir in basil then pour over beet mixture, tossing gently to coat.
  3. Serve immediately, or chill until ready to serve.

Recipe courtesy of Seneca Foods Corporation

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