Almoço
Rainbow Veggie Salad
Ingredients, directions and serving information for Rainbow Veggie Salad.
O texto original da receita está em inglês.
Porções: 10
Tempo total: 495 min
Ingredientes
- 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
Preparação
- 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.
Nutrição por porção segundo a fonte
Tamanho da porção2/3 cup (106g)
Calorias96 calorias
Proteínas6g
Hidratos de carbono18g
Gordura1g
Gordura saturada0g
Fibra6g
Açúcares4g
Sódio257mg
Colesterol0mg
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 da receita
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.
Rascunho com auxílio de IA. Revisão editorial pendente.
