Almuerzo
Rainbow Veggie Salad
Ingredients, directions and serving information for Rainbow Veggie Salad.
La receta original está en inglés.
Porciones: 10
Tiempo total: 495 min
Ingredientes
- 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
Preparación
- 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.
Nutrición por porción según la fuente
Tamaño de la porción2/3 cup (106g)
Calorías96 calorías
Proteínas6g
Carbohidratos18g
Grasas1g
Grasas saturadas0g
Fibra6g
Azúcares4g
Sodio257mg
Colesterol0mg
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.
Fuente de la receta
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.
Borrador asistido por IA. Revisión editorial pendiente.
