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pickled beet and corn salad.

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I love beets in any form. And they're great in this easy to make salad. This is a great side veggie dish for any chicken or pork recipe, but especially good for a BBQ side.

(1 rating)
yield 6 serving(s)
prep time 20 Min

Ingredients For pickled beet and corn salad.

  • 1
    16 oz jar pickled beets, drained, 2 tbsp liquid reserved
  • 1
    9 oz pkg frozen corn, thawed.
  • 1
    9 oz pkg frozen sugar snap peas, thawed
  • 1 sm
    red bell pepper, chopped.
  • 1
    celery rib, chopped.
  • 1 Tbsp
    fresh parsley, chopped.
  • 2 Tbsp
    red wine vinegar
  • 1 tsp
    dijon mustard
  • 3 Tbsp
    olive oil
  • 1/4 tsp
    salt
  • 1/8 tsp
    pepper
  • 2 tsp
    fresh basil, chopped.

How To Make pickled beet and corn salad.

  • 1
    In lg bowl, combine beets, corn, sugar snap peas, bell pepper, celery and parsley, mix well. In another bowl, combine reserved beet liquid, vinegar, mustard, oil, salt and pepper. Whisk until blended. Stir in basil. Pour over beet mix. Chill until ready to serve, or serve immediately.
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