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.
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.