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) ┬╝ 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 0 4% Fat (g) 0 7% Saturated Fat (g) 0 3% Carbohydrates (g) 0 3% Protein (g) 0 4% Sugars (g) 0 0% Fiber (g) 0 10% Preparation View As Slideshow To make dressing, combine lemon juice, garlic, mustard, oil, sea salt and pepper in a large bowl. ┬áPlace 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. ┬áPlace onto plates and top with beets. Tip Pairs well with our Breadcrumb Crusted Cod. [print-me printicon="false" title="print" target=".recipe" do_not_print=".rOptions, .recipe-topic, .socialShare, .likeCount, .breadcrumbs, .rMoreImg, .recipeBottom, .rSlideshow, .nutritionBox"] TAGS: Beans, Beets, Lettuce, Low-Fat, Mustard, Protein, Salad, Side Dish, Simple Related Recipes Lime Infused Carrot + Citrus Salad Grilled Peach + Beef Steak Salad Roasted Pork Loin with Garlic + Rosemary Golden Beta-Carotene Elixir Classic Un-Chicken Salad Scallion, Eggplant + Pepper Rice Bowl Salad Veggie Tortilla Espa├▒ola Pumpkin “Cheese” Sauce With Quinoa Pasta