 | Beet & Bean Salad
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6 servings
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1 (16-ounce) jar sliced pickled beets, drained with 1/2 cup liquid reserved
1 (19-ounce) can cannellini beans, rinsed and drained
1 (10-ounce) package Italian blend salad mix
1/2 cup chopped celery
1/4 cup chopped red onion
1/2 cup prepared basil pesto
1/4 cup real bacon bits or cooked, crumbled bacon
1/4 teaspoon black pepper
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- In a large bowl, combine drained beets and beans, the salad mix, celery, and onion; mix gently but thoroughly.
- In a small saucepan, combine reserved beet liquid, the pesto,
bacon, and pepper. Heat over medium heat until warmed through but not
boiling, stirring occasionally.
- Pour pesto dressing over salad mixture; mix gently but thoroughly. Serve immediately.
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OPTION:
It's easy to make this in the microwave, if you prefer. Just replace
Step 2 above with this: In a medium-sized microwave-safe bowl, combine
the reserved beet liquid, the pesto, bacon, and pepper. Heat on High 1
minute, or until warm, stirring once during heating.
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Recipe courtesy of Seneca Foods Corporation
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