BeslyRainbow Veggie Salad
This colorful salad is packed with fiber from beans and fresh vegetables, making it a highly satisfying and heart-healthy side dish.
Ingredients
Calories next to each ingredient are for that ingredient across the whole recipe (10 servings), not per serving.
- 1 can (15.5 oz) low-sodium red kidney beans, drained and rinsed · 343 kcal in the whole recipe
- 1 can (15.5 oz) low-sodium black beans, drained and rinsed · 334 kcal in the whole recipe
- 3 medium carrots, sliced · 80 kcal in the whole recipe
- 1 medium yellow squash, sliced · 45 kcal in the whole recipe
- 1 medium zucchini, sliced · 34 kcal in the whole recipe
- 1/2 cup light Italian dressing · 124 kcal in the whole recipe
- 1/2 teaspoon black pepper
Method
In a large bowl, combine the sliced carrots, yellow squash, zucchini, drained kidney beans, and black beans.
Pour the light Italian dressing over the vegetables and sprinkle with black pepper.
Stir gently to coat all ingredients evenly with the dressing.
Cover the bowl and refrigerate for at least 8 hours (or overnight) to let the flavors marinate before serving.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the rainbow veggie salad" puts it in your diary. Get Besly →
Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.
Nutrition per serving
96 kcal · 6 g protein · 18 g carbs · 1 g fat
On the plate: Legumes, Vegetables
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