CentMenu / Lunch
Beet and white bean salad
Cooked beets and canned beans make a filling salad without turning on the stove.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 1.1 lb (500 g) cooked beetroot
- 1.59 lb (720 g) cooked white beans
- 1 apple
- 0.5 red onion
- 1¾ tbsp (25 ml) sunflower oil
- 1¾ tbsp (25 ml) apple cider vinegar
- 2 tsp (10 g) mustard
- ½ tsp (3 g) salt
Let’s cook
Dice 1.1 lb (500 g) cooked beetroot; drain and rinse 1.59 lb (720 g) cooked white beans, core and dice 1 apple, and finely chop 0.5 red onion.
Whisk 1¾ tbsp (25 ml) sunflower oil, 1¾ tbsp (25 ml) apple cider vinegar, 2 tsp (10 g) mustard and ½ tsp (3 g) salt in a salad bowl and fold in the prepared ingredients.