Bean and Vegetable Salad

Name: Bean and Vegetable Salad
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 1/2 head of red cabbage; 1/2 head of romaine lettuce; 3 medium carrot; 1 medium cucumber; 1 medium green pepper; 2 broccoli stalks; 3 medium tomatoes; 3 cans (15.5 ounces each) low-sodium kidney beans or garbanzo beans; 6 ounces low-fat cheddar cheese, grated; 1/4 cup fat-free salad dressing

DinnerSaladAmerican⏱ 15 minServes 12

By Public

Crunchy and colorful, this salad is packed with vegetables, flavor, and vitamins C and A.

Ingredients

1/2 head of red cabbage
1/2 head of romaine lettuce
3 medium carrot
1 medium cucumber

+ 6 more ingredients

Instructions

Wash hands with soap and water.

Wash vegetables.

Thickly slice red cabbage, tear lettuce into pieces, peel and grate (or slice) carrots and cucumberDice the green pepper.

Cut broccoli into florets and tomato into wedges.

Combine all salad ingredients in a bowl.

Add salad dressing and toss together lightly just before serving.

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Nutrition Estimate

268Calories

17gProtein

28gCarbs

7gFat

Per serving • Estimated by Blinner AI