Ingredients
1 can red kidney beans
low-sodium (15.5 ounces
drained and rinsed)
1 can black beans
low-sodium (15.5 ounces
drained and rinsed)
3 carrots (scrubbed and sliced)
1 yellow squash (medium
washed and sliced)
1 zucchini (medium
washed and sliced)
1/2 cup light Italian dressing
1/2 teaspoon black pepper
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 95 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 257 mg |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 6 g |
| Vitamin D | 0 mcg |
| Calcium | 44 mg |
| Iron | 2 mg |
| Potassium | 424 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Rainbow Veggie Salad. Recipe source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.