Directions:
- In a large Dutch oven, cook beans and carrots in enough water to cover for 5 minutes.
- Add zucchini and cook for 2 minutes; drain and rinse in cold water; cool; transfer to a bowl.
- Cut potatoes into 1/2 inch cubes; add to vegetables.
- In a small bowl, combine remaining ingredients.
- Pour over salad and toss to coat.
- Cover and chill for at least 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.77 Kcal (614 kJ) | ||
| Calories from fat | 42.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 7% | |
|---|---|---|---|
| Cholesterol | 3.42mg | 1% | |
| Sodium | 202.73mg | 8% | |
| Potassium | 435.41mg | 9% | |
| Total Carbs | 23.76g | 8% | |
| Sugars | 9.76g | 39% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 2.62g | 5% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.1mg | 6% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 105 Kcal (440 kJ) | ||
| Calories from fat | 30.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 7% | |
|---|---|---|---|
| Cholesterol | 2.44mg | 1% | |
| Sodium | 145.03mg | 8% | |
| Potassium | 311.49mg | 9% | |
| Total Carbs | 17g | 8% | |
| Sugars | 6.99g | 39% | |
| Dietary Fiber | 2.01g | 11% | |
| Protein | 1.87g | 5% | |
| Vitamin C | 9.3mg | 22% | |
| Vitamin A | 0.7mg | 33% | |
| Iron | 0.8mg | 6% | |
| Calcium | 37.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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