Rainbow Veggie Salad
This easy and colorful salad tastes best after marinating it overnight. Enjoy it as a side dish at lunch or dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2/3 cup (106g)
96
Calories
6g
Protein
18g
Carbs
1g
Fat
6g
Fiber
4g
Sugar
257mg
Sodium
Saturated Fat 0 g · Cholesterol 0 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 kidney beans, low-sodium
1 can (15.5 ounces) · drained and rinsed
black beans, low-sodium
1 can (15.5 ounces) · drained and rinsed
carrots
3 · scrubbed and sliced
yellow squash
1 medium · washed and sliced
zucchini
1 medium · washed and sliced
light Italian dressing
1/2 cup
black pepper
1/2 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Mix all the vegetables together in a large bowl.
- 3
Pour dressing over vegetables.
- 4
Sprinkle with pepper.
- 5
Stir gently, coating all vegetables.
- 6
Cover and refrigerate at least 8 hours.
Source: USDA MyPlate Kitchen · 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program
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