Corn and Beet Salad

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
1 16 oz jar sliced pickled beets, drained, 2 tablespoons liquid reserved
1 9 oz box frozen corn, thawed
1 9 oz box frozen sugar snap peas, thawed
1/2 red bell pepper, chopped
1 rib celery, chopped
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons chopped fresh basil


In a large bowl, combine beets, corn, sugar snap peas, bell pepper, celery, and parsley.

In a medium bowl, combine reserved beet liquid, vinegar, mustard, oil, salt, and black pepper; whisk until well blended. Stir in basil then pour over beet mixture, tossing gently to coat.

Serve immediately, or chill until ready to serve.
 

Mr. Green Jeans

New member
CM, make your own pickled beets!

PICKLED BEETS
5 - 16 oz cans baby beets, drained (sliced are OK too)
2 cups sugar
1 1/2 cups white vinegar
1 cup water
3 sticks cinnamon
8 whole cloves

Combine all ingredients in a stock pot and bring to a boil. Allow to cool and transfer to a glass or plastic container. Will keep in refrigerator for 3 months.
OR transfer hot beets and brine to sterile pint jars. Process in boiling water bath for 10 minutes.
 

chocolate moose

New member
Super Site Supporter
I'm gonna pickle the beets today and make the salad for the weekend. i just have to split the numbers by 5 ...
 
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