By Grocery List Plus Editorial Staff | Published on June 1, 2026
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.
Comments
This salad hits the Charlotte grocery basics cleanly—red cabbage, romaine, carrot, cucumber, bell pepper, broccoli, tomato, and canned kidney beans are staples at every major chain (Harris Teeter, Food Lion, Walmart, ALDI, Kroger). Cheddar cheese is standard everywhere too. The 15-minute time is honest for chopping raw vegetables and opening a can, and the recipe feeds 12 people as a side dish without fussiness. Cost per serving lands around 60–80 cents, driven mostly by the cheese and broccoli; no ingredient forces a second store. The main limitation is that this is strictly a same-night salad—it will wilt significantly by the next day, making leftovers a poor bet for weeknight planning.
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