Beet and Corn Salad

Description

A recipe for Beet and Corn Salad

Ingredients

1 jar (16 oz.) Aunt Nellie's Whole Pickled Beets*

1/2 cup chopped celery

1/2 cup fresh, cooked or frozen corn (thawed, if frozen)

1/4 cup chopped red bell pepper

1/2 cup stringless sugar snap peas

1 tablespoon chopped fresh parsley

Dressing

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

2 to 3 tablespoons extra-virgin olive oil

2 teaspoons chopped fresh basil

Preparation

Preparation Time: 15 minutes

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.

*Aunt Nellie's Sliced Pickled Beets may be substituted, if desired.