Obiad
Rainbow Veggie Salad
Ingredients, directions and serving information for Rainbow Veggie Salad.
Oryginalny przepis jest w języku angielskim.
Porcje: 10
Łączny czas: 495 min
Składniki
- 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
Przygotowanie
- 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.
Wartości odżywcze porcji według źródła
Wielkość porcji2/3 cup (106g)
Kalorie96 kalorii
Białko6g
Węglowodany18g
Tłuszcz1g
Tłuszcze nasycone0g
Błonnik6g
Cukry4g
Sód257mg
Cholesterol0mg
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.
Źródło przepisu
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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