점심
Rainbow Veggie Salad
Ingredients, directions and serving information for Rainbow Veggie Salad.
레시피 원문은 영어로 제공됩니다.
인분: 10
총 소요 시간: 495 min
재료
- 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
조리법
- 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.
출처에 표시된 1인분 영양 정보
1회 제공량2/3 cup (106g)
칼로리96 칼로리
단백질6g
탄수화물18g
지방1g
포화지방0g
식이섬유6g
당류4g
나트륨257mg
콜레스테롤0mg
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.
레시피 출처
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.
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