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/AServings: 6Colorful, antioxidant-packed, and delicious – this salad will look good on your table, and power up your day!Ingredients2 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 chopped2 teaspoons mustardSea salt + freshly ground black pepper, to taste2 tablespoons extra virgin olive oil*Use organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories834%Fat (g)57%Saturated Fat (g)13%Carbohydrates (g)103%Protein (g)24%Sugars (g)70%Fiber (g)310%PreparationView As SlideshowTo 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.TipPairs well with our Breadcrumb Crusted Cod. print TAGS: Beans, Beets, Lettuce, Low-Fat, Mustard, Protein, Salad, Side Dish, SimpleShare this:Related Recipes Cucumber + Watermelon Gazpacho Spiced Breakfast Quinoa Creamy Vegan Banana Rice Pudding Cucumber, Red Onion + Dill Salad Minty Summer Rolls + Peanut Sauce The Beet Is On Greenada theBlackBeanBurger