Bean and Vegetable Salad

Name: Bean and Vegetable Salad
Total time: 15 min
Yield: 12 Portionen
Ingredients: 🥬 1/2 head of red cabbage; 🥬 1/2 head of romaine lettuce; 🥕 3 medium carrots; 🥒 1 medium cucumber; 🫑 1 medium green pepper; 🥦 2 broccoli stalks; 🍅 3 medium tomatoes; undefined 3 cans (15.5 ounces each) low-sodium kidney beans or garbanzo beans; 🧀 6 ounces low-fat cheddar cheese, grated; undefined 1/4 cup fat-free salad dressing

Kosten $15, sparen $10

Quelle: Recommended by CookPal

15 Min
12 Portionen
$15

Bean and Vegetable Salad

Kosten $15, sparen $10

Quelle: Recommended by CookPal

15 Min
12 Portionen
$15

ZUTATEN

Vegetables
- 🥬 1/2 head of red cabbage
- 🥬 1/2 head of romaine lettuce
- 🥕 3 medium carrots
- 🥒 1 medium cucumber
- 🫑 1 medium green pepper
- 🥦 2 broccoli stalks
- 🍅 3 medium tomatoes
Beans and Cheese
- 3 cans (15.5 ounces each) low-sodium kidney beans or garbanzo beans
- 🧀 6 ounces low-fat cheddar cheese, grated
Condiments
- 1/4 cup fat-free salad dressing

SCHRITTE

Wash hands with soap and water.

Wash vegetables thoroughly.

Thickly slice red cabbage, tear lettuce into pieces, peel and grate (or slice) carrots and cucumber.

Dice the green pepper.

Cut broccoli into florets and tomato into wedges.

Combine all salad ingredients in a bowl.

Add salad dressing and toss together lightly just before serving.

NÄHRSTOFFE

Pro 1 Portion

🔥

185

Kalorien

14
Protein
31
Kohlenhydrate
2
Fette

💡 For extra flavor, chill the salad for 30 minutes before serving.Use fresh, seasonal vegetables for the best taste.You can substitute low-fat cheddar cheese with feta cheese for a tangy twist.If meal-prepping, store dressing separately to keep vegetables crisp.