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Zucchini Bean Salad Recipe

Zucchini Bean Salad Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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.

Nutritional Facts

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

Reviews for Zucchini Bean Salad

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MY REVIEW
mamamarie
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
Reviewed Jul. 18, 2012

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

MY REVIEW
isaacs_girl
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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