Beet & White Bean Salad

Beet & White Bean Salad

Recipe by Cans Get You Cooking® from allrecipes.com

Lunch 10 Mins.

Ingredients

4

4 servings

  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 0.5 teaspoon sugar
  • 0.25 cup extra-virgin olive oil
  • salt and ground black pepper to taste
  • 1 (16 ounce) can whole beets, well drained, halved
  • 1 (15 ounce) can white kidney beans (cannellini), drained
  • 4 cups baby arugula leaves
  • 0.5 cup reduced-fat crumbled blue cheese
  • 0.5 cup coarsely chopped walnuts, toasted

Instructions

  • Make dressing: Whisk together vinegar, Dijon mustard, and sugar in a small bowl until combined. Whisk in extra-virgin olive oil gradually until well blended. Season with salt and pepper.
  • Prepare salad: Combine beets and beans in a large bowl. Pour dressing over beet mixture; stir until well coated.
  • Place arugula on a platter or in a serving bowl; top with beet mixture. Sprinkle with blue cheese and walnuts.

Nutritional Facts

Per 4 servings

  • Calories: 401
  • Carbohydrate: 28g
  • Fat: 28g
  • Fiber: 8g
  • Protein: 12g

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