Bean and Vegetable Salad
Crunchy and colorful, this salad is packed with vegetables, flavor, and vitamins C and A.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/12 of recipe
209
Calories
14g
Protein
31g
Carbs
4g
Fat
10g
Fiber
7g
Sugar
325mg
Sodium
Saturated Fat 2 g · Cholesterol 11 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
red cabbage
1/2 head
romaine lettuce
1/2 head
carrot
3 medium
cucumber
1 medium
green pepper
1 medium
broccoli stalks
2
tomatoes
3 medium
low-sodium kidney beans or garbanzo beans
3 cans (15.5 ounces each)
low-fat cheddar cheese, grated
6 ounces
fat-free salad dressing
1/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Wash vegetables.
- 3
Thickly slice red cabbage, tear lettuce into pieces, peel and grate (or slice) carrots and cucumber
- 4
Dice the green pepper.
- 5
Cut broccoli into florets and tomato into wedges.
- 6
Combine all salad ingredients in a bowl.
- 7
Add salad dressing and toss together lightly just before serving.
Source: USDA MyPlate Kitchen · Wellness Ways Resource Book, Adapted from Main Dish Salad University of Illinois Extension Service
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