Rainbow Veggie Salad
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Ingredients
- 1 can (15.5 ounces) red kidney beans, low-sodium (drained and rinsed)
- 1 can (15.5 ounces) black beans, low-sodium (drained and rinsed)
- 3 carrots (scrubbed and sliced)
- 1 medium yellow squash (washed and sliced)
- 1 medium zucchini (washed and sliced)
- 1/2 cup light Italian dressing
- 1/2 teaspoon black pepper
Instructions
- Wash hands with soap and water.
- Mix all the vegetables together in a large bowl.
- Pour dressing over vegetables.
- Sprinkle with pepper.
- Stir gently, coating all vegetables.
- Cover and refrigerate at least 8 hours.
Nutrition
| Calories | 95 |
|---|---|
| Protein | 6 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 257 mg |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program