From the Pantry Butler kitchen
Rainbow Veggie Salad
This easy and colorful salad tastes best after marinating it overnight. Enjoy it as a side dish at lunch or dinner. USDA MyPlate Kitchen — 2009 Recipe Calendar — University of Maryland Extension — Food Supplement Nutrition Education Program (public domain), via myplate.food
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
Method
- 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.
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