Rainbow Veggie Salad

Name: Rainbow Veggie Salad
Yield: 10 servings
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

Source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program

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

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

Makes

10 servings

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

Directions

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.

Notes

Learn more about: Carrots Squash Zucchini

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.