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Picnic Zucchini Bean Salad Recipe

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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.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:7 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 7 servings

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

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.

Directions

  1. 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

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.

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