Picnic Zucchini Bean Salad Recipe

Publisher Photo

Picnic Zucchini Bean Salad Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. + chilling

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. Yield: 5 cups.
Originally published as Picnic Zucchini Bean Salad in Bountiful Harvest Cookbook 1994, p18

Nutritional Facts

3/4 cup: 140 calories, 8g fat (1g saturated fat), 0 cholesterol, 491mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 5g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPicnic Zucchini Bean Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review