Déjeuner
Rainbow Veggie Salad
Ingredients, directions and serving information for Rainbow Veggie Salad.
La recette originale est en anglais.
Portions: 10
Temps total: 495 min
Ingrédients
- 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
Préparation
- 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 par portion selon la source
Taille de la portion2/3 cup (106g)
Calories96 calories
Protéines6g
Glucides18g
Lipides1g
Graisses saturées0g
Fibres6g
Sucres4g
Sodium257mg
Cholestérol0mg
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.
Source de la recette
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.
Brouillon assisté par IA. Révision éditoriale en attente.
