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Picnic Zucchini Bean Salad

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
    5 cups

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.

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