昼食
Rainbow Veggie Salad
Ingredients, directions and serving information for Rainbow Veggie Salad.
レシピの原文は英語です。
人数分: 10
合計時間: 495 min
材料
- 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
作り方
- 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.
出典記載の1食分の栄養
1食分の量2/3 cup (106g)
カロリー96 キロカロリー
たんぱく質6g
炭水化物18g
脂質1g
飽和脂肪酸0g
食物繊維6g
糖類4g
ナトリウム257mg
コレステロール0mg
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.
レシピの出典
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.
AI補助による草稿です。編集確認は未完了です。
