Bean and Vegetable Salad
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Ingredients
- 1/2 head of red cabbage
- 1/2 head of romaine lettuce
- 3 medium carrot
- 1 medium cucumber
- 1 medium green pepper
- 2 broccoli stalks
- 3 medium tomatoes
- 3 cans (15.5 ounces each) low-sodium kidney beans or garbanzo beans
- 6 ounces low-fat cheddar cheese, grated
- 1/4 cup fat-free salad dressing
Instructions
- Wash hands with soap and water.
- Wash vegetables.
- Thickly slice red cabbage, tear lettuce into pieces, peel and grate (or slice) carrots and cucumber
- Dice the green pepper.
- Cut broccoli into florets and tomato into wedges.
- Combine all salad ingredients in a bowl.
- Add salad dressing and toss together lightly just before serving.
Nutrition
| Calories | 185 |
|---|---|
| Protein | 14 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 332 mg |
| Carbohydrates | 31 g |
| Dietary Fiber | 11 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Wellness Ways Resource Book University of Illinois Extension Service