Confetti Beet Salad Recipe

Confetti Beet Salad Recipe photo by Taste of Home

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Because most of the ingredients are ones I have on hand, this salad is a great choice when I need a quick dish to round out a meal.—Elaina Pacella, Sewaren, New Jersey

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Confetti Beet Salad Recipe

Prep: 10 min. + chilling

Yield: 6 Servings

10 10

Ingredients

1 can (15 ounces) diced beets, rinsed and well drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2/3 cup diced red onion
1/2 cup diced sweet red pepper
3 to 4 tablespoons minced fresh cilantro
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine all of the ingredients. Cover and refrigerate for at least 2 hours before serving. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 187 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 611 mg sodium, 24 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Confetti Beet Salad in Taste of Home August/September 2002, p49