Serves 12
209 cal · 15 min
Bean and Vegetable Salad
Recipe GLPRc4a37382b8b750
A colorful, nutritious salad combining crisp raw vegetables with protein-rich beans and creamy cheese. This light and refreshing dish is perfect for meal prep, potlucks, or as a hearty side.
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Ingredients
1/2 head red cabbage, thickly sliced
1/2 head romaine lettuce, torn into bite-sized pieces
3 medium carrots, peeled and grated or sliced
1 medium cucumber, peeled and grated or sliced
1 medium green bell pepper, diced
2 broccoli stalks, cut into florets
3 medium tomatoes, cut into wedges
3 cans (15.5 ounces each) low-sodium kidney beans or garbanzo beans, drained and rinsed
6 ounces low-fat cheddar cheese, grated
1/4 cup fat-free salad dressing
Directions
Wash your hands thoroughly with soap and warm water before preparing the salad.
Rinse all vegetables under cold running water and pat dry with paper towels.
Slice the red cabbage into thick strips, tear the romaine lettuce into bite-sized pieces, peel the carrots and grate or slice them, peel the cucumber and grate or slice it, and dice the green bell pepper into small pieces.
Cut the broccoli stalks into florets, and cut the tomatoes into wedges.
Drain and rinse the canned beans in a colander under cold water to remove excess sodium.
In a large bowl, combine all the prepared vegetables, drained beans, and grated cheese.
Just before serving, drizzle the fat-free salad dressing over the salad and toss gently until all ingredients are evenly coated. Serve immediately.
