Serves 6
168 cal · 20 min
Beets, Beans, and Greens
Recipe GLPR2034143d14e272
A fresh and vibrant vegetable salad combining tender beets, hearty beans, and crisp lettuce dressed in a tangy mustard-lemon vinaigrette. This colorful side dish offers a perfect balance of earthy and bright flavors, ideal for any meal.
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Ingredients
¼ cup Fresh lemon juice
1 clove Garlic clove, finely minced
2 teaspoons Mustard
2 tablespoons Vegetable oil
Salt and black pepper to taste
2 cups Cooked beets, sliced (fresh or low-sodium canned)
1 head Head of lettuce, washed and torn into bite-sized pieces
2 cups Cooked beans, rinsed (any variety)
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
In a large mixing bowl, whisk together the lemon juice, minced garlic, mustard, and vegetable oil until well combined. Season with salt and pepper to your preference.
Transfer the sliced cooked beets to a separate small bowl.
Drizzle 1 tablespoon of the prepared dressing over the beets and gently toss until evenly coated.
Add the torn lettuce and rinsed beans to the large bowl containing the remaining dressing. Toss everything together until the greens and beans are thoroughly coated.
Divide the dressed greens and beans among individual serving plates. Top each portion with a generous amount of the dressed beets and serve immediately.
