EASY VEGGIE SALAD

Easy Veggie Salad image

"While the meat is browning, I chop the vegetables for both the sandwich and the Easy Veggie Salad," she says. "If I'm especially short on time, I'll buy sliced vegetables from the salad bar at the grocery store. "The light, flavorful dressing whisks together in a snap and tastes better than bottled dressing. Since this recipe makes a lot, we can enjoy the salad the next day, too.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12-14 servings.

Number Of Ingredients 12

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small cucumber, halved and thinly sliced
2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup sliced radishes
1/2 cup red wine vinegar
1/3 cup sugar
2 tablespoons vegetable oil
1 teaspoon ground mustard
1 teaspoon salt
Dash pepper

Steps:

In a large bowl, combine the beans, cucumber, carrots, green pepper and radishes. In a small bowl, combine the remaining ingredients; mix well. Pour over vegetables and toss to coat. Serve with a slotted spoon. Refrigerate leftovers up to 2 days.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.