A colorful beet salad with beets, pickles, beans, corn, green onions, in olive oil and sprinkled with balsamic vinegar. This is one of the many variations of the Russian Vinegret salad.
2 small red boiled beets (1 1/2 cups diced beets), stems and root ends removed
1/2 can (15 oz) red kidney bean
1/2 can (8 oz) whole kernel corn
1 cup kosher dill mini pickles, diced
3 tablespoons green onions, chopped
1 teaspoon balsamic vinegar
3 tablespoon olive oil
salt and black pepper to taste
red paprika for decoration
Put beets into a pot, cover with cold water and bring to a boil. Reduce heat to low. Cook until the beets are tender (one hour). Check them by gently poking with a fork. Cool and peel the beets.
Cut beets and pickles into small cubes and mix with finely chopped green onions in a salad bowl.
Add beans and corn.
Dress the salad with olive oil and balsamic vinegar. Adjust taste with salt and pepper. Decorate with red paprika and corn.