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Salads & sides

Roasted Beet 'n Bean Salad

Roasted Beet 'n Bean Salad recipe
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

What You Need

2
cups  dried black beans, cooked, drained and cooled
1/2
cup  chopped fresh parsley
2
cups  chopped roasted red beets
1
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.
K:43506v0E:64093
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