Beet & Corn Salad


1 (16 oz.)

jar Whole Pickled Beets

0.5 cup

celery, chopped

0.5 cup

sweet corn, fresh or frozen

0.25 cup

red bell pepper, chopped

0.5 cup

sugar snap peas, stringless

1 tbsp.

fresh parsley, chopped


2 tbsp.

white wine vinegar

1 tsp.

Dijon mustard

2 tbsp.

extra-virgin olive oil

2 tsp.

fresh basil, chopped


Original Recipe Makes 4 Servings

Drain beets, reserving 2 tablespoons liquid. Cut beets into quarters and combine with celery, corn, pepper, snap peas and parsley in a medium bowl.

To prepare dressing, whisk together reserved beet liquid, vinegar and mustard. Slowly whisk in oil until well blended. Stir in basil. Pour over beet mixture; toss gently to coat. Serve immediately, or chill.