Make-Ahead Beet & Bean Salad


Serves: 10
Total Calories: 536

Ingredients

2 (14-ounce) cans french-cut green beans, drained and liquid reserved
1 1/2 cups French salad dressing, divided
2 (14-ounce) cans julienne beets, drained and liquid reserved
1 onion, sliced into thin rings
4 eggs, hard-boiled, peeled and finely chopped
1 cup mayonnaise
1 teaspoon prepared horseradish
salt and pepper to taste
1/2 cup bacon, crisply cooked and crumbled

Directions:

Place beans in a bowl; stir in 3/4 cup salad dressing. Set aside. In a separate bowl, combine beets and remaining salad dressing. Cover both bowls and refrigerate overnight. In a medium bowl, blend together eggs, mayonnaise, horseradish, salt and pepper. Mix well. In a 13"x9" glass baking pan, layer bean mixture, onion rings and beet mixture. Spoon egg mixture over the top and spread to edges. Sprinkle with crumbled bacon. Cover and chill at least 3 hours before serving.


Start a new tradition...hide a glass pickle ornament among the branches of a decorated tree. When it’s time to pack away the decorations, whoever finds the pickle gets just one more surprise!

Nutritional Facts:

Serves: 10
Total Calories: 536
Calories from Fat: 376

This Make-Ahead Beet & Bean Salad recipe is from the Christmas with Family & Friends Cookbook. Download this Cookbook today.




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