Picnic Zucchini Bean Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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This is one of my newest recipes (I trade salad recipes with my husband's aunt in Nebraska). I've found that it's a pretty salad and easy to pack up for picnics in hot weather. Ingredients:
3 small zucchini, sliced |
3/4 cup chopped green pepper |
1/2 cup chopped onion |
1 can (15-1/2 ounces) kidney beans, rinsed and drained |
1/4 cup vegetable oil |
3 tablespoons vinegar |
1-1/2 teaspoons garlic salt |
1/4 teaspoon pepper |
Directions:
1. In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally. Yield: 5 cups.
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