Rainbow Veggie Salad | University of Maryland Extension

Ingredients

• 1 (15.5 ounce) can red kidney beans, drained and rinsed
• 1 (15.5 ounce) can black beans, drained and rinsed
• 3 carrots, washed and sliced
• 1 yellow squash, washed and sliced
• 1 zucchini, washed and sliced
• ½ cup low-fat Italian dressing
• ½ teaspoon pepper