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Beet & Bean Salad With Warm Basil-Bacon




Source of Recipe


Marsha - Seneca Foods Corp.


List of Ingredients




1 jar (16 ounces) sliced pickled beets (Aunt Nellie's brand suggested)
1 can (19 ounces) cannellini or other white beans, rinsed and drained
1 bag (10 ounces) Italian blend salad mix
1/2 cup chopped celery
¼ cup chopped red onion
1/2 cup prepared basil pesto
¼ cup real bacon bits or cooked, crumbled bacon
¼ teaspoon ground black pepper


Recipe



Drain beets, reserving 1/2 cup liquid. In large bowl, combine drained beets, beans, salad mix, celery and onion; mix gently but thoroughly.

In small saucepan, combine reserved beet liquid, pesto, bacon and pepper. Heat through, stirring occasionally, without boiling. Pour over salad mixture and mix gently but thoroughly. Serve immediately.

Nutrition facts per serving: 268 calories, 11 g fat, 11 g protein, 530 mg sodium, 5 g dietary fiber and 31 g carbohydrates.

Makes 6 servings