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Rainbow Veggie Salad
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Serves48 (1 muffin each)
SWAP ScoreWhat's this?
Ingredients
- 1 15-ounce can beans, black, low sodium, drained and rinsed
- 1 15-ounce can beans, kidney, low sodium, drained and rinsed
- 3 carrots, sliced
- 1 summer squash, washed and sliced
- 1 zucchini, washed and sliced
- 1/2 cup Italian dressing, low-fat
- 1/2 teaspoon black pepper
Directions
- Mix all the vegetables together in a large bowl.
- Pour dressing over the vegetables
- Sprinkle with pepper.
- Stir gently, coating all vegetables.
- Cover and refrigerate at least 8 hours.
Recipe Tips
Use any beans in this dish in place of those listed.
Nutrition Facts
Rainbow Veggie Salad
Amount Per Serving (1 muffin eachg)
Calories 22
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 85mg
4%
Potassium 75mg
2%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Sugars 2g
Protein 1g
2%
Vitamin A
11%
Vitamin C
2%
Vitamin D0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2000 calorie diet.
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