Bean and Vegetable Salad
Makes:
12 servings
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
- 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
Directions
- Wash hands with soap and water.
- Wash vegetables.
- Thickly slice red cabbage, tear lettuce into pieces, peel and grate (or slice) carrots and cucumber
- Dice 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.
Wellness Ways Resource Book, Adapted from Main Dish Salad
University of Illinois Extension Service
