Beet & Bean Salad
By: Import User
Updated: October 20, 2009
Beet & Bean Salad6 Servings
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
Step 1. In a large bowl, combine drained beets and beans, the salad mix, celery, and onion; mix gently but thoroughly.
Step 2. 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.
Step 3. Pour pesto dressing over salad mixture; mix gently but thoroughly. Serve immediately.
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.
Recipe Courtesy of Seneca Foods Corporation.
