Mittagessen
Rainbow Veggie Salad
Ingredients, directions and serving information for Rainbow Veggie Salad.
Der ursprüngliche Rezepttext ist auf Englisch.
Portionen: 10
Gesamtzeit: 495 min
Zutaten
- 1 can (15.5 ounces) red kidney beans, low-sodium
- 1 can (15.5 ounces) black beans, low-sodium
- 3 carrots
- 1 medium yellow squash
- 1 medium zucchini
- 1/2 cup light Italian dressing
- 1/2 teaspoon black pepper
Zubereitung
- 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.
Nährwerte pro Portion laut Quelle
Portionsgröße2/3 cup (106g)
Kalorien96 Kalorien
Eiweiß6g
Kohlenhydrate18g
Fett1g
Gesättigte Fettsäuren0g
Ballaststoffe6g
Zucker4g
Natrium257mg
Cholesterin0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Rezeptquelle
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
KI-unterstützter Entwurf. Redaktionelle Prüfung steht aus.
