Lunsj
Rainbow Veggie Salad
Ingredients, directions and serving information for Rainbow Veggie Salad.
Den opprinnelige oppskriften er på engelsk.
Porsjoner: 10
Total tid: 495 min
Ingredienser
- 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
Fremgangsmåte
- 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.
Næring per porsjon ifølge kilden
Porsjonsstørrelse2/3 cup (106g)
Kalorier96 kalorier
Protein6g
Karbohydrater18g
Fett1g
Mettet fett0g
Fiber6g
Sukkerarter4g
Natrium257mg
Kolesterol0mg
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.
Oppskriftskilde
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.
KI-assistert utkast. Redaksjonell gjennomgang gjenstår.
