Root Vegetables Salad

• 2 each beets boiled or baked
• 4 each potatoes boiled
• 4 each carrots boiled
• 1 each red onion chopped
• 4 each pickles, sour cubed
• 400 grams kidney beans, canned drained and rinsed
• 1/4 cup vinegar
• 1/4 cup olive oil, extra-virgin
• 1 teaspoon salt

1. Cut in small cubes potatoes, beetroots, pickles and carrots and put in a large salad bowl.
2. Add chopped onion.
3. Drain red kidney beans and rinse under cold water and add to the vegetables.
4. Mix vinegar, salt and olive oil in a jar and add to the vegetables.
5. Add black pepper if desired and mix salad gently.

beets, potatoes, carrots, red onion, pickles, kidney beans, vinegar, olive oil, salt

Taken from recipeland.com/recipe/v/root-vegetables-salad-50012 (may not work)