Rainbow Veggie Salad



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

  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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