Confetti Beet Salad
Because most of the ingredients are ones I have on hand, this salad is a great choice when I need a quick dish to round out a meal.—Elaina Pacella, Sewaren, New Jersey
Ingredients
- 1 can (15 ounces) diced beets, rinsed and well drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) whole kernel corn, drained
- 2/3 cup diced red onion
- 1/2 cup diced sweet red pepper
- 3 to 4 tablespoons minced fresh cilantro
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Reviews
Surprisingly good. Used as side for pulled pork sandwiches but equally delicious on top of naked shredded beef burritos with cilantro lime rice.
I ran across this recipe when looking for a salsa recipe for a Mexican craving and this was the thing I was looking for. I made this served with fish tacos and it was super. In addition to the listed ingredients I added a yellow bell pepper, a red jalapeno, can of garbanzo beans, a little fresh Italian parsley and four green onions. This a definite do again and will make a little spicer if I make for a Mexican recipe but as a stand alone it really good....yummy...forgot to give 4 stars
I ran across this recipe when looking for a salsa recipe for a Mexican craving and this was the thing I was looking for. I made this served with fish tacos and it was super. In addition to the listed ingredients I added a yellow bell pepper, a red jalapeno, can of garbanzo beans, a little fresh Italian parsley and four green onions. This a definite do again and will make a little spicer if I make for a Mexican recipe but as a stand alone it really good....yummy
I make this for fun family gatherings and it is always gobbled up quickly. Everyone always asks for the recipe.