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Vegetable Salad

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Vegetable Salad

Vegetable Salad

Fiona Haynes
This healthy vegetable salad makes a great lunch option or a no-cook supper on hot, summer evenings. Beans add protein and fiber, but feel free to add a little tuna or chicken breast to make this salad more of a meal.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

  • 8 ounces broccoli florets, cut extra small
  • 8 ounces prepackaged shredded carrots
  • 8 ounces grape tomatoes, halved
  • 1 medium red or yellow pepper, sliced
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 15-ounce can reduced sodium garbanzo beans, drained and rinsed
  • 1 15-ounce can reduced-sodium black beans, drained and rinsed
  • 1/4 cup fresh parsley, finely chopped
  • Dressing:
  • 1/4 cup white balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 2 tsp fresh lemon juice
  • Kosher salt and freshly ground black pepper to taste

Preparation:

In a large salad bowl, combine cut broccoli florets, shredded carrots, halved tomatoes, sliced pepper, sliced zucchini, garbanzo beans, black beans, and chopped parsley. Toss gently.

Whisk balsamic vinegar, extra virgin olive oil, and lemon juice in a small bowl. Season with kosher salt and pepper to taste. Drizzle over vegetables, then toss salad.

Serves 8

Per Serving: Calories 161, Calories from Fat 42, Total Fat 4.7g (sat 0.6g), Cholesterol 0mg, Sodium 121mg, Carbohydrate 23.6g, Fiber 5.8g, Protein 5.9g

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