Rainbow Veggie Salad

495 min · Serves 10

Based on a recipe from 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1 canlow-sodium red kidney beans
• 1 canlow-sodium black beans
• 3carrots
• 1medium yellow squash
• 1medium zucchini
• ½ cuplight Italian dressing
• 2½ mlblack pepper

How to cook it

1. Slice the carrots, yellow squash, and zucchini into thin, bite-sized rounds.
2. In a large mixing bowl, combine the sliced carrots, yellow squash, zucchini, low-sodium red kidney beans, and low-sodium black beans.
3. Pour the light Italian dressing over the vegetables and beans, sprinkle in the black pepper, and toss gently with a spoon until everything is evenly coated.
4. Cover the bowl tightly and refrigerate for at least 8 hours to allow the vegetables to marinate before serving cold.

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