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Rainbow Veggie Salad

Rainbow Veggie Salad

23 Ratings
23 Ratings
Recipe Image
MyPlate Kitchen
Makes: 10 servings
Total Cost: $$$$

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

Ingredients

  • 1 can red kidney beans (15.5 ounces, drained and rinsed)
  • 1 can black beans (15.5 ounces, drained and rinsed)
  • 3 carrot (scrubbed and sliced)
  • 1 yellow squash (medium, washed and sliced)
  • 1 zucchini (medium, washed and sliced)
  • 1/2 cup light Italian dressing
  • 1/2 teaspoon pepper

Directions

1. Mix all the vegetables together in a large bowl.

2. Pour dressing over vegetables.

3. Sprinkle with pepper.

4. Stir gently, coating all vegetables.

5. Cover and refrigerate at least 8 hours.

Notes

Source: Maryland Food Supplement Nutrition Education program, 2009 Recipe Calendar

Nutrition Information

Serving Size: 2/3 cup (106g)
Nutrients Amount
Total Calories 132
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 333 mg
Carbohydrates 25 g
Dietary Fiber 8 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 8 g
Vitamin D 0 mcg
Calcium 53 mg
Iron 3 mg
Potassium 540 mg
N/A - data is not available
Nutrients Amount
Total Calories 132
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 25 g
Dietary Fiber 8 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 8 g
Minerals
Calcium 53 mg
Potassium 540 mg
Sodium 333 mg
Copper 267 mcg
Iron 3 mg
Magnesium 51 mg
Phosphorus 162 mg
Selenium 1 mcg
Zinc 1 mg
Vitamins
Vitamin A 157 mcg RAE
Vitamin B6 0.2 mg
Vitamin B12 0 mcg
Vitamin C 8 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 9 mcg
Folate 110 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 1 mg
Choline 33 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 1 cups
Protein Foods 2 ounces

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