Bean and Vegetable Salad

Name: Bean and Vegetable Salad
Yield: 12 servings
Ingredients: 1/2 head of red cabbage; 1/2 head of romaine lettuce; 3 medium carrot; 1 medium cucumber; 1 medium green pepper; 2 broccoli stalks; 3 medium tomatoes; 3 cans (15.5 ounces each) low-sodium kidney beans or garbanzo beans; 6 ounces low-fat cheddar cheese, grated; 1/4 cup fat-free salad dressing

Source: Wellness Ways Resource Book, Adapted from Main Dish Salad University of Illinois Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Crunchy and colorful, this salad is packed with vegetables, flavor, and vitamins C and A.

Makes

12 servings

Ingredients

1/2 head of red cabbage
1/2 head of romaine lettuce
3 medium carrot
1 medium cucumber
1 medium green pepper
2 broccoli stalks
3 medium tomatoes
3 cans (15.5 ounces each) low-sodium kidney beans or garbanzo beans
6 ounces low-fat cheddar cheese, grated
1/4 cup fat-free salad dressing

Directions

Wash hands with soap and water.
Wash vegetables.
Thickly slice red cabbage, tear lettuce into pieces, peel and grate (or slice) carrots and cucumber
Dice the green pepper.
Cut broccoli into florets and tomato into wedges.
Combine all salad ingredients in a bowl.
Add salad dressing and toss together lightly just before serving.

Notes

Learn more about: Cabbage Lettuce Carrots Cucumbers Bell Peppers Broccoli Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.