Pranzo
Rainbow Veggie Salad
Ingredients, directions and serving information for Rainbow Veggie Salad.
Il testo originale della ricetta è in inglese.
Porzioni: 10
Tempo totale: 495 min
Ingredienti
- 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
Preparazione
- 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.
Valori per porzione secondo la fonte
Dimensione della porzione2/3 cup (106g)
Calorie96 calorie
Proteine6g
Carboidrati18g
Grassi1g
Grassi saturi0g
Fibre6g
Zuccheri4g
Sodio257mg
Colesterolo0mg
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.
Fonte della ricetta
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.
Bozza assistita dall’IA. Revisione editoriale in attesa.
