Serves 10
96 cal · 480 min
Rainbow Veggie Salad
Recipe GLPR4ec3c13b778fcb
A vibrant, colorful salad bursting with fresh vegetables and beans. Red kidney beans and black beans provide hearty protein, while carrots, yellow squash, and zucchini add crisp texture and bright hues. Tossed in a light Italian dressing and chilled for hours, this salad is perfect as a side dish or light meal.
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Ingredients
1 can (15.5 ounces) low-sodium red kidney beans, drained and rinsed
1 can (15.5 ounces) low-sodium black beans, drained and rinsed
3 medium carrots, scrubbed and thinly sliced
1 medium yellow squash, washed and thinly sliced
1 medium zucchini, washed and thinly sliced
1/2 cup light Italian dressing
1/2 teaspoon freshly ground black pepper
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Scrub the carrots under cool running water and slice them into thin, even rounds or half-moons.
Rinse the yellow squash and zucchini, then slice them into thin rounds.
Open both cans of beans, drain the liquid using a colander, and rinse the beans under cool water until the water runs clear.
Transfer all the prepared vegetables and beans to a large mixing bowl.
Pour the light Italian dressing evenly over the vegetables and beans.
Sprinkle the black pepper over the mixture.
Gently toss all ingredients together using a large spoon or spatula, making sure the dressing coats all vegetables evenly.
Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 8 hours, or preferably overnight, before serving. This allows the flavors to meld and the vegetables to marinate thoroughly.
