- 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
- In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally. Yield: 5 cups.
Originally published as Picnic Zucchini Bean Salad in Bountiful Harvest Cookbook 1994, p18
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