Today’s recipe falls into the quick-and-easy category, plus it's nutritious, tasty and colorful. You just can't beat that!
2 (15 oz.) cans Navy beans, drained and rinsed
2 (15 oz.) cans beets, drained and diced
1 small onion, cut into thin crescent shapes
¼ cup fresh parsley, chopped
1 tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
Juice of 2 small lemons
1. In a mixing bowl, combine the drained beans and diced beets. Toss in the onion slices and parsley.
2. In a small bowl, whisk together the salt, pepper, oil and lemon juice.
3. Pour dressing over the bean-beet mixture; toss to coat.
4. Cover and chill about 1 hour. Adjust seasonings, if necessary, before serving.