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Russian Salad with Beets, Pickles, Beans and Carrots {GF, Vegan}
AVOCADO PESTO7Ingredients
10Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups diced pickles
- 1 1/2 cups carrots (diced boiled)
- 1 1/2 cups beets (diced boiled)
- 1 1/2 cups gigante beans (halved white, 1 can, rinsed and drained, or cannellini beans)
- dill (for garnish, optional)
- 6 Tbsp. extra virgin olive oil (or vegan mayonnaise)
- salt (/pepper to taste)
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