Rainbow Veggie Salad

Name: Rainbow Veggie Salad
Total time: 480 min
Yield: 10 Servings
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

Cost $10, save $12

Source: Recommended by CookPal

480 Min
10 Servings
$10

Rainbow Veggie Salad

Cost $10, save $12

Source: Recommended by CookPal

480 Min
10 Servings
$10

INGREDIENTS

Vegetables
- 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
Condiments & Seasonings
- 1/2 cup light Italian dressing
- 1/2 teaspoon black pepper

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

Calories

6g
Protein
18g
Carbs
1g
Fats

💡 Tips

For better flavor, prepare the salad a day in advance and let it marinate overnight.Rinsing canned beans before use can reduce sodium content further.Consider adding fresh herbs like parsley or cilantro for added aroma and taste.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.