점심보통

Beet & White Bean Salad

Name: Beet & White Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons cider vinegar; 1 tablespoon Dijon mustard; 1/2 teaspoon sugar; 1/4 cup extra virgin olive oil; salt and ground black pepper, to taste; 2 3/4 cups whole beets, well drained and each cut in half; 1 can white kidney beans (cannellini); 1/2 cup reduced fat crumbled blue cheese; 1/2 cup coarsely chopped walnuts, toasted; baby arugula leaves

Nutritious and flavorful canned beans and beets are just two of the many versatile canned ingredients in your pantry, they can be added to just about anything! Give yourself an extra dose of fiber and flavor tonight with this delicious salad featuring canned white kidney beans and beets.

20 min4 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1 cup

327

칼로리

단백질

12g

탄수화물

29g

지방

식이섬유

당류

464mg

나트륨

포화지방 6 g · 콜레스테롤 13 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

cider vinegar
2 tablespoons
Dijon mustard
1 tablespoon
sugar
1/2 teaspoon
extra virgin olive oil
1/4 cup
salt and ground black pepper, to taste
whole beets, well drained and each cut in half
2 3/4 cups · or 16-ounce can
white kidney beans (cannellini)
1 can · 15-ounce can
reduced fat crumbled blue cheese
1/2 cup
coarsely chopped walnuts, toasted
1/2 cup
baby arugula leaves
optional

조리법

1
Prepare dressing: In small bowl combine cider vinegar, Dijon mustard, and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
2
Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
3
To serve, place arugula leaves on platter or in serving bowl; top with beet mixture.
4
Sprinkle with crumbled blue cheese and walnuts.

출처: USDA MyPlate Kitchen · Cans Get You Cooking

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