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–+ servings

Beet Salad with Bean

Author: Zaina Hill
A colorful and vibrant salad featuring earthy beets, hearty beans, and crunchy pickles, all dressed in a tangy dressing. Perfect for any meal!
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 180 kcal

Ingredients
  

  • 3 medium Beets, cooked and diced
  • 2 medium Potatoes, cooked and diced
  • 1 can Red Kidney Beans, drained and rinsed
  • 4 Dill Pickles, diced
  • ¼ medium Red Onion, finely diced
  • 3 tablespoon Olive Oil
  • 1 tablespoon Apple Cider Vinegar
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 tablespoon Fresh Parsley, finely chopped (optional)

Instructions
 

  • Place the diced beets, potatoes, kidney beans, pickles, red onion, parsley, olive oil, apple cider vinegar, salt, and black pepper in a large mixing bowl.
  • Gently mix until all the ingredients are evenly coated and beautifully blended together.
  • Enjoy right away, or chill slightly before serving for even better flavor.

Notes

  • Use properly cooked beets for the right texture.
  • Prepare in advance for optimal flavor.
  • Consider swapping pickles for sweet ones or using black beans as a substitute.

Nutrition

Calories: 180kcalCarbohydrates: 30gProtein: 6gFat: 6gSaturated Fat: 1gSodium: 350mgFiber: 7gSugar: 4g
Keyword Bean Salad, Beet Salad
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