午餐
Rainbow Veggie Salad
Ingredients, directions and serving information for Rainbow Veggie Salad.
食譜原文為英文。
份數: 10
總時間: 495 min
食材
- 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
做法
- 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.
來源標示的每份營養
每份份量2/3 cup (106g)
熱量96 大卡
蛋白質6g
碳水化合物18g
脂肪1g
飽和脂肪0g
膳食纖維6g
糖4g
鈉257mg
膽固醇0mg
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.
食譜來源
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 輔助草稿，待編輯審核。
