Beet & Bean Salad with Warm Basil-Bacon Dressing


1 (16 oz.) jar

Sliced Pickled Beets

1 (19 oz.) cans

cannellini beans, drained and rinsed

1 (10 oz.)

bag Italian blend salad mix

0.25 cup

celery, chopped

0.25 cup

red onion, chopped

0.5 cup

prepared basil pesto

0.25 cup

cooked bacon, crumbled

0.25 tsp.

ground black pepper


Original Recipe Makes 6 Servings

Drain beets, reserving 1/2 cup liquid. In large bowl, combine beans, salad mix, celery, and onion; mix well In small saucepan, combine reserved beet liquid, pesto, bacon and pepper. Heat through, stirring occasionally, without boiling. Add drained beets to salad mixture. Pour dressing over beets; mix gently but thoroughly. Serve immediately.