Rainbow Vegetable Salad

From the Editors of Live Right Live Well

This all-vegetable salad is a refreshing and colorful mixture of bell peppers and beans in balsamic vinaigrette. It packs in the antioxidants (vitamins A and C) for your heart, eyes, skin and overall good health.

Makes 10 cups (15 servings, ⅔ cup per serving)

Ingredients
2½ cups shelled edamame, thawed and lightly steamed
1 can (15 ounces) cannellini beans, rinsed and drained
1 each very large green, orange, yellow and red bell pepper, seeded and diced
1⅓ cups red onion, diced
⅔ cup Italian flat leaf parsley, finely chopped
4 tablespoons olive oil
6 tablespoons balsamic vinegar
½ teaspoons kosher salt

Directions
1. In a large bowl, combine edamame, cannellini beans, bell peppers and red onion.

2. Stir in Italian parsley.

3. Whisk olive oil, vinegar and salt together in a small bowl; lightly stir into salad mixture.

4. Cover and refrigerate several hours before serving to allow flavors to blend.

Nutrition information (per serving)
130 calories
6 g protein
14 g carbohydrates
5.5 g fat (0.5 g saturated)
0 mg cholesterol
200 mg sodium
69 mg calcium
1.6 mg iron
1150 IU vitamin A
101mg vitamin C
4g fiber

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	<h1>Rainbow Vegetable Salad</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

<img src="http://www.liverightlivewell.com/partner/content/worldnow-ftp/archive/2009-09-07/recipe/rainbow_vegetable_salad/images/large.jpg" width="181" height="212" alt="Rainbow Vegetable Salad"/>
	This all-vegetable salad is a refreshing and colorful mixture of bell peppers and beans in balsamic vinaigrette. It packs in the antioxidants (vitamins A and C) for your heart, eyes, skin and overall good health. 
Makes 10 cups (15 servings, ⅔ cup per serving)
Ingredients 2½ cups shelled edamame, thawed and lightly steamed 1 can (15 ounces) cannellini beans, rinsed and drained 1 each very large green, orange, yellow and red bell pepper, seeded and diced 1⅓ cups red onion, diced ⅔ cup Italian flat leaf parsley, finely chopped 4 tablespoons olive oil 6 tablespoons balsamic vinegar ½ teaspoons kosher salt
Directions 1.  In a large bowl, combine edamame, cannellini beans, bell peppers and red onion.
2.  Stir in Italian parsley. 
3.  Whisk olive oil, vinegar and salt together in a small bowl; lightly stir into salad mixture. 
4.  Cover and refrigerate several hours before serving to allow flavors to blend.
Nutrition information (per serving) 130 calories 6 g protein 14 g carbohydrates 5.5 g fat (0.5 g saturated) 0 mg cholesterol 200 mg sodium 69 mg calcium 1.6 mg iron 1150 IU vitamin A 101mg vitamin C 4g fiber
	
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