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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A fun combination of good-for-you ingredients makes up Zucchini Bean Salad from Carol Waugh of Bellingham, Washington. It's fresh-tasting and tangy, thanks to the light coating of vinaigrette. You can make this salad ahead and chill for a few hours before serving. Ingredients:
1 cup cut fresh green beans |
1 can (16 ounces) kidney beans, rinsed and drained |
1-1/2 cups thinly sliced halved zucchini |
1 medium green pepper, julienned |
3 green onions, thinly sliced |
3 tablespoons cider vinegar |
2 tablespoons canola oil |
3/4 teaspoon sugar |
3/4 teaspoon seasoned salt |
1/4 teaspoon pepper |
Directions:
1. Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water.
2. In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving. Yield: 6 servings.
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