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Confetti Beet Salad Recipe
Confetti Beet Salad Recipe photo by Taste of Home

Confetti Beet Salad Recipe

Read Reviews (3)
5 3
Publisher Photo
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
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6 servings

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

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.

Directions

  1. In a large bowl, combine all of the ingredients. Cover and refrigerate for at least 2 hours before serving. Yield: 6 servings.
Originally published as Confetti Beet Salad in Taste of Home August/September 2002, p49

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.

Reviews for Confetti Beet Salad(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 4, 2013

I ran across this recipe when looking for a salsa recipe for a Mexican craving and this was the thing I was looking for. I made this served with fish tacos and it was super. In addition to the listed ingredients I added a yellow bell pepper, a red jalapeno, can of garbanzo beans, a little fresh Italian parsley and four green onions. This a definite do again and will make a little spicer if I make for a Mexican recipe but as a stand alone it really good....yummy...forgot to give 4 stars

MY REVIEW
Reviewed Aug. 4, 2013

I ran across this recipe when looking for a salsa recipe for a Mexican craving and this was the thing I was looking for. I made this served with fish tacos and it was super. In addition to the listed ingredients I added a yellow bell pepper, a red jalapeno, can of garbanzo beans, a little fresh Italian parsley and four green onions. This a definite do again and will make a little spicer if I make for a Mexican recipe but as a stand alone it really good....yummy

MY REVIEW
Reviewed Jun. 27, 2012

I make this for fun family gatherings and it is always gobbled up quickly. Everyone always asks for the recipe.

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