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