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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 cup cut fresh green beans |
1 (16 ounce) can 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 seasoning 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.
2. Drain and rinse in cold water.
3. In a large bowl combine beans, kidney beans, zucchini, green pepper and onions.
4. In a small bowl, whisk the vingar, oil, sugar, seasoned salt and pepper.
5. Pour over bean mixture; toss to coat.
6. Cover and chill until serving.
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