Rainbow Veggie Salad
This easy and colorful salad tastes best after marinating it overnight. Enjoy it as a side dish at lunch or dinner.
- Yield
- 10 servings
- Serving size
- 2/3 cup (106g)
- Rating
- 3.08 of 5 (25 ratings)
Food groups
- Vegetables: 1 cups
Ingredients
- 1 can (15.5 ounces) red kidney beans, low-sodium (drained and rinsed)
- 1 can (15.5 ounces) black beans, low-sodium (drained and rinsed)
- 3 carrots (scrubbed and sliced)
- 1 medium yellow squash (washed and sliced)
- 1 medium zucchini (washed and sliced)
- 1/2 cup light Italian dressing
- 1/2 teaspoon black pepper
Directions
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 95.87 |
| Total Fat | 0.55 g |
| Saturated Fat | 0.17 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0.23 mg |
| Carbohydrates | 17.99 g |
| Dietary Fiber | 6.36 g |
| Total Sugars | 3.87 g |
| Added Sugars included | 1 g |
| Protein | 5.68 g |
| Calcium | 45 mg |
| Potassium | 417 mg |
| Sodium | 257.01 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 39 mg |
| Phosphorus | 127 mg |
| Selenium | 1 mg |
| Zinc | 1 mg |
| Vitamin A | 154 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 10 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 7 mcg |
| Folate | 52 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 29 mg |
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Source
Recipe by: 2009 Recipe Calendar — University of Maryland Extension — Food Supplement Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/rainbow-veggie-salad. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.