Rainbow Veggie Salad
Makes:
10 servings
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)
- 1 medium zucchini (washed and sliced)
- 1/2 cup light Italian dressing
- 1/2 teaspoon black pepper
Directions
- 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.
2009 Recipe Calendar
University of Maryland Extension
Food Supplement Nutrition Education Program
