Rainbow Veggie Salad

An overhead shot of bean, carrot, parsley, red bell pepper, cabbage, and chickpea salad bowl
Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/rainbow-veggie-salad


1 can red kidney beans (15.5 ounces, drained and rinsed)
1 can black beans (15.5 ounces, drained and rinsed)
3 carrot (scrubbed and sliced)
1 yellow squash (medium, washed and sliced)
1 zucchini (medium, washed and sliced)
1/2 cup light Italian dressing
1/2 teaspoon pepper


1. Mix all the vegetables together in a large bowl.

2. Pour dressing over vegetables.

3. Sprinkle with pepper.

4. Stir gently, coating all vegetables.

5. Cover and refrigerate at least 8 hours.


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