Beet, Red Kidney Bean, Apple & Garlic Greens Salad

Toronto Garlic Festival
The leaves of the young garlic plant are delicious in a soup or salad. They're taken from the field or garden about 2 months before harvest. Option: replace garlic greens with 2 cloves Ontario garlic, peeled and chopped fine.
Prep Time 15 minutes
Total Time 15 minutes
Course Picnic, Salad, Snack, Soup
Cuisine Canadian
Servings 6 people


  • 500 ml Red kidney beans or one 19 oz can
  • 250 ml Fennel cut into juliene (Shape of match sticks)
  • 125 ml Corn
  • 4 Medium Size Beets cut into 1/4' pieces
  • 125 ml Garlic greens, chopped finely
  • 2 Apples, cored and cut into 1/4' pieces Leave Skin on
  • 45 ml Apple cider vinegar
  • 125 ml Extra virgin olive oil
  • 1 Juice of lemon
  • 5 ml Salt
  • 15 ml fresh crushed black pepper
  • 5 ml Cayenne


  • Wash beets and place into a saucepan, and fill with enough water to cover. Cover with lid. Bring to a boil, and cook for 20 to 30 minutes, or until tender. Drain and cool. To peel the skin from cooked beets: Rub off the skin with a paper towel or with your fingers under running water. Beets can also be eaten with skin intact.
  • While the beets are cooking prepare other ingredients and add to a large bowl, beets last. Stir ingredients, lifting from the bottom, until ingredients are mixed. Refrigerate, covered, until ready to serve.