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