Soups & Salads · Medium
Bean and Vegetable Salad is a lower-fat recipe from USDA MyPlate Kitchen, built around red cabbage, romaine lettuce and carrots.
Dietary labels: lower-fat. Seasonal note: fall, winter, summer.
Nutrition is estimated per serving from the original source and is a guide rather than a measurement. Actual values vary with ingredients, brands and portion size.
| Calories | 209 calories |
|---|---|
| Fat | 4.01 g |
| Saturated fat | 2.03 g |
| Cholesterol | 10.77 mg |
| Salt / sodium | 324.94 mg |
| Carbohydrates | 30.82 g |
| Fibre | 10.24 g |
| Sugar | 7.27 g |
| Protein | 13.6 g |
| Serving size | 1/12 of recipe |
USDA MyPlate Kitchen. Open the credited publication to review its complete context, serving notes and later changes.
Inflameless provides general cooking and food education. Recipe labels do not confirm suitability for a medical condition or allergy.
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