1 (15.5 ounce) can red kidney beans, drained and rinsed
1 (15.5 ounce) can black beans, drained and rinsed
3 carrots, washed and sliced
1 yellow squash, washed and sliced
1 zucchini, washed and sliced
½ cup low-fat Italian dressing
½ teaspoon pepper
Rainbow Veggie Salad
Servings: 12
Ingredients:
Directions:
- 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.
Recipe Category
No cooking required, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Rainbow Veggie Salad
Servings: 12
Ingredients:
1 (15.5 ounce) can red kidney beans, drained and rinsed
1 (15.5 ounce) can black beans, drained and rinsed
3 carrots, washed and sliced
1 yellow squash, washed and sliced
1 zucchini, washed and sliced
½ cup low-fat Italian dressing
½ teaspoon pepper
Directions:
- 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 Facts
12 serving per container
Serving size 1/2 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 60 | |
| % Daily Value* | ||
| Total Fat 0.5g | 1% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 135mg | 6% | |
| Total Carbohydrate 10g | 4% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 2g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 3g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 28mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 217mg | 4% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.