Pickled beet and corn salad.

sherry monfils


I love beets in any form. And they're great in this easy to make salad. This is a great side veggie dish for any chicken or pork recipe, but especially good for a BBQ side.


★★★★★ 1 vote

20 Min


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  • 1
    16 oz jar pickled beets, drained, 2 tbsp liquid reserved
  • 1
    9 oz pkg frozen corn, thawed.
  • 1
    9 oz pkg frozen sugar snap peas, thawed
  • 1 small
    red bell pepper, chopped.
  • 1
    celery rib, chopped.
  • 1 Tbsp
    fresh parsley, chopped.
  • 2 Tbsp
    red wine vinegar
  • 1 tsp
    dijon mustard
  • 3 Tbsp
    olive oil
  • 1/4 tsp
  • 1/8 tsp
  • 2 tsp
    fresh basil, chopped.

How to Make Pickled beet and corn salad.


  1. In lg bowl, combine beets, corn, sugar snap peas, bell pepper, celery and parsley, mix well. In another bowl, combine reserved beet liquid, vinegar, mustard, oil, salt and pepper. Whisk until blended. Stir in basil. Pour over beet mix. Chill until ready to serve, or serve immediately.

Printable Recipe Card

About Pickled beet and corn salad.

Course/Dish: Salads, Vegetables, Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #corn, #and, #Beet, #pickled

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