Crunchy Bean and Vegetable Salad

This colorful salad is packed with plant-based protein from kidney beans and a wealth of vitamins A and C from fresh, crunchy vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (12 servings), not per serving.

• 1/2 head of red cabbage, shredded · 99 kcal in the whole recipe
• 1/2 head of romaine lettuce, torn · 16 kcal in the whole recipe
• 3 medium carrots, grated or sliced · 48 kcal in the whole recipe
• 1 medium cucumber, sliced · 18 kcal in the whole recipe
• 1 medium green bell pepper, diced · 24 kcal in the whole recipe
• 2 broccoli stalks, cut into florets · 66 kcal in the whole recipe
• 3 medium tomatoes, cut into wedges · 63 kcal in the whole recipe
• 3 cans (15.5 ounces each) low-sodium kidney beans, drained and rinsed · 1476 kcal in the whole recipe
• 6 ounces low-fat cheddar cheese, grated · 612 kcal in the whole recipe
• 1/4 cup fat-free salad dressing · 85 kcal in the whole recipe

Method

1. Thoroughly wash all the vegetables. Thickly slice the red cabbage, tear the romaine lettuce into bite-sized pieces, and peel and grate (or slice) the carrots and cucumber.

   

2. Dice the green pepper, cut the broccoli stalks into small florets, and cut the tomatoes into wedges.

   

3. In a large salad bowl, combine the prepared cabbage, lettuce, carrots, cucumber, green pepper, broccoli, and tomatoes.

   

4. Add the drained kidney beans and grated low-fat cheddar cheese to the bowl.

   

5. Drizzle with the fat-free salad dressing and toss gently just before serving to combine all the vibrant flavors.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.