Picnic Zucchini Bean Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A twist to the Kidney Bean salad my mother made in the 1940's. It also helps use up those extra zucchini. Makes a colorful salad and is easy to take to the Church Social or a special picnic. Chill time is not included in the prep time. Ingredients:
3 small zucchini, sliced |
3/4 cup green pepper, chopped |
1/2 cup onion, chopped |
1 (15 1/2 ounce) can kidney beans, rinsed and drained |
1/4 cup vegetable oil |
3 tablespoons vinegar |
1 1/2 teaspoons garlic salt |
1/4 teaspoon pepper |
Directions:
1. In a bowl, combine all ingredients.
2. Cover and refrigerate at least 4 hours, stirring occasionally.
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