Rainbow Veggie Salad

Name: Rainbow Veggie Salad
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 can (15.5 ounces) red kidney beans, low-sodium(drained and rinsed); 1 can (15.5 ounces) black beans, low-sodium(drained and rinsed); 3 carrots(scrubbed and sliced); 1 medium yellow squash(washed and sliced); 1 medium zucchini(washed and sliced); 1/2 cup light Italian dressing; 1/2 teaspoon black pepper

SaladDinnerAmerican⏱ 15 minServes 10

By Public

This easy and colorful salad tastes best after marinating it overnight. Enjoy it as a side dish at lunch or dinner.

Ingredients

1 can (15.5 ounces) red kidney beans, low-sodium(drained and rinsed)
1 can (15.5 ounces) black beans, low-sodium(drained and rinsed)
3 carrots(scrubbed and sliced)
1 medium yellow squash(washed and sliced)

+ 3 more ingredients

Instructions

Wash hands with soap and water.

Mix all the vegetables together in a large bowl.

Pour dressing over vegetables.

Sprinkle with pepper.

Stir gently, coating all vegetables.

Cover and refrigerate at least 8 hours.

Unlock the full recipe & more

📅Meal Planner

🛒Grocery Lists

⭐Save Favorites

Join Blinner — It's Free

Nutrition Estimate

161Calories

14gProtein

20gCarbs

4gFat

Per serving • Estimated by Blinner AI