Rainbow Veggie Salad

Ingredients, directions and serving information for Rainbow Veggie Salad.

• 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

1. Wash hands with soap and water.
2. Mix all the vegetables together in a large bowl.
3. Pour dressing over vegetables.
4. Sprinkle with pepper.
5. Stir gently, coating all vegetables.
6. Cover and refrigerate at least 8 hours.