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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 more
posted by
on 1/25/2005
15 min
15 min
12 servings, 1/2 cup each

What You Need

cups  dried black beans, cooked, drained and cooled
cup  chopped fresh parsley
cups  chopped roasted red beets
cup  chopped green onions
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 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.
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