Zucchini Bean Salad Recipe

4.5 3 3
Zucchini Bean Salad Recipe
Zucchini Bean Salad Recipe photo by Taste of Home
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Zucchini Bean Salad Recipe

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4.5 3 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
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.
Originally published as Zucchini Bean Salad in Taste of Home October/November 2007, p59

Nutritional Facts

3/4 cup: 127 calories, 5g fat (0 saturated fat), 0 cholesterol, 315mg sodium, 17g carbohydrate (4g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

  • 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
  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.
Originally published as Zucchini Bean Salad in Taste of Home October/November 2007, p59

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mamamarie User ID: 568814 227039
Reviewed May. 27, 2015

"This was a good recipe. However, I made some changes. I eliminated the sugar, used olive oil instead of canola oil, no vinegar. We use mainly olive oil on our salads. Occasionally use balsamic vinegar."

MY REVIEW
JudithIrene User ID: 1551367 127675
Reviewed Jul. 18, 2012

"What a wonderful blend of vegetables and brine! Thank you for this delicious and healthy recipe!"

MY REVIEW
isaacs_girl User ID: 1324737 61947
Reviewed Oct. 4, 2008

"I have made this many times, it is a hit as a covered dish to a cook out!"

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