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Picnic Zucchini Bean Salad Recipe

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.

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Picnic Zucchini Bean Salad Recipe

Prep: 10 min. + chilling

Yield: 7 Servings

10 10

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

In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally. Yield: 5 cups.

Nutritional Facts 1 serving (3/4 cup) equals 140 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 491 mg sodium, 14 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Picnic Zucchini Bean Salad in Bountiful Harvest Cookbook , p18