Beets, Beans, and Greens

Name: Beets, Beans, and Greens
Yield: 6 Servings
Ingredients: 1/4 cup lemon juice (or vinegar); 1 garlic clove, finely chopped; 2 teaspoons mustard; salt and pepper (to taste, optional); 2 tablespoons vegetable oil (or cooking oil of your choice); 2 cups sliced cooked beets, fresh or low-sodium canned; 1 head of lettuce, washed and torn into pieces; 2 cups cooked beans, rinsed (any kind)

Source: University of Maryland Cooperative Extension Food Supplement Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This salad is full of protein and nutrients thanks to its bright beets and cooked beans.

Makes

6 Servings

Ingredients

1/4 cup lemon juice (or vinegar)
1 garlic clove, finely chopped
2 teaspoons mustard
salt and pepper (to taste, optional)
2 tablespoons vegetable oil (or cooking oil of your choice)
2 cups sliced cooked beets, fresh or low-sodium canned
1 head of lettuce, washed and torn into pieces
2 cups cooked beans, rinsed (any kind)

Directions

Wash hands with soap and water.
To make dressing, combine lemon juice, garlic, mustard, oil, salt and pepper (optional) in a large bowl.
Place the sliced beets in a small bowl. Toss 1 tablespoon of the dressing with the beets to coat.
Toss the greens and beans with the remaining dressing in the large bowl.
Place onto plates and top with beets.

Notes

Learn more about: Lemons Beets Garlic Lettuce

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.