Bleeding Beans Salad to go With a Side of Cirque!

Whee! Today is the day I get to go with my dad, Martha, my sis and Andrew to go see the latest Cirque du Soleil show in Toronto, Kooza! Tomorrow's another busy run (CNE, baby!!! But I wouldn't miss that for the world, it's a tradition with Andrew and I). But I digress. Yummy things are on the way! Here's a quickie I adapted from Cooking Light, in an attempt to use up some of the beets that have been ripening quite niceley in our garden. It's great because it's vegan, chock-full of protein and essentially fat-free... perfect for a late summer lunch or dinner side.

Bleeding Beans Salad
Yield: 8 Servings
7 cups chopped, peeled beets (about 2 1/2 pounds)
1/3 cup seasoned rice-wine vinegar
2 tablespoons Dijon mustard
2 teaspoons sugar
2 teaspoons grated lemon rind
1/2 tsp cumin
1/2 tsp red pepper flakes
1/2 teaspoon salt
3 cups cooked black-eyed peas

1. Steam the beets, covered, for 25 minutes or until done.
2. Combine vinegar through salt in a small bowl; stir well with a whisk to blend.
3. Fold together the beets and peas, drizzle dressing overtop. Let sit in fridge 2 hours before serving.

Amount Per Serving
Calories: 132.2
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 344.4 mg
Total Carbs: 28.5 g
Dietary Fiber: 6.3 g
Protein: 3.8 g

Have a great Sunday, everyone!