Salads & sides

Roasted Beet 'n Bean Salad

photo by:kraft

Hola a todos, Es una receta formidable? a toda mi famila les encanto y lo bueno de esta receta es que sabes las calorias que uno se esta comiendo, es una ayuda para una ...read more

posted by

maria1721

on 1/25/2005

time

prep:

15 min

total:

15 min

servings

total:

12 servings, 1/2 cup each

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What You Need

cups dried black beans, cooked, drained and cooled

1/2

cup chopped fresh parsley

cups chopped roasted red beets

cup chopped green onions

1/2

cup KRAFT Zesty Italian Dressing

Juice of 1 medium lemon

Make It

MIX beans and parsley. Season with salt and pepper to taste, if desired.

PLACE beets on platter; top with bean mixture. Sprinkle with onions.

POUR dressing over salad just before serving. Squeeze lemon juice over salad.

Kraft Kitchens Tips

Substitute

Substitute 2 cans (15 oz. each) black beans or red kidney beans, drained and rinsed, for the cooked dried black beans.

How to Roast Beets

Wash beets; pierce in several places with fork. Place beets in center of large sheet of foil. Drizzle with 1/4 cup KRAFT Zesty Italian Dressing. Fold up sides of foil to enclose beets; seal foil packet tightly. Bake at 400°F for 45 min. or until beets are tender. Open foil; let beets stand in foil until cooled. To peel, gently rub skins of beets with cloth or paper towel until skins are removed.