Dairy-Free Gluten-Free Low-Fat Low-Carb Low-Sugar Lunch Side Dishes Soup + Salad Vegan + Vegetarian Beets, Beans + Greens Adapted from: What's Cooking? USDA Mixing Bowl Prep: 10 mins Cook: N/A Servings: 6 Colorful, antioxidant-packed, and delicious – this salad will look good on your table, and power up your day! Ingredients 2 cups sliced, cooked beets (can use fresh or canned) 2 cups of organic spinach 2 cups of organic kale (washed + torn into pieces) 2 cups cooked beans, rinsed (any kind) ¼ cup lemon juice (or vinegar) 1 garlic clove, finely chopped 2 teaspoons mustard Sea salt + freshly ground black pepper, to taste 2 tablespoons extra virgin olive oil *Use organic whenever possible Nutritional Info Nutrition Info PerServing Daily% Calories 83 4% Fat (g) 5 7% Saturated Fat (g) 1 3% Carbohydrates (g) 10 3% Protein (g) 2 4% Sugars (g) 7 0% Fiber (g) 3 10% Preparation View As Slideshow To make dressing, combine lemon juice, garlic, mustard, oil, sea salt and pepper 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. Tip Pairs well with our Breadcrumb Crusted Cod. print TAGS: Beans, Beets, Lettuce, Low-Fat, Mustard, Protein, Salad, Side Dish, Simple Share this: Related Recipes The Lullaby Elixir Slow Cooker Golden Baked Chicken Minty Tart Kale The Beet Is On Red Devil Veggie Tortilla Española Cucumber, Red Onion + Dill Salad Cucumber + Watermelon Gazpacho