lunch
Rainbow Veggie Salad
Ingredients, directions and serving information for Rainbow Veggie Salad.
Original recipe text is provided in English.
Servings: 10
Total time: 495 min
Ingredients
- 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
Instructions
- 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.
Source-reported nutrition per serving
serving Size2/3 cup (106g)
calories96 calories
protein6g
carbohydrate18g
fat1g
saturated Fat0g
fiber6g
sugar4g
sodium257mg
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.
Recipe source
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-assisted draft. Editorial review pending.
