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Nutrition Facts
Serving Size 1 cups 246g Recipe makes 5 cups)
Calories 192
Calories from Fat 104		(54%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 268mg		11%
Potassium 457mg		13%
Total Carbohydrate 17.8g		5%
	Dietary Fiber 5.2g	20%
	Sugars 4.1g
Protein 5.8g		11%
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Picnic Zucchini Bean Salad

Recipe #63445 | 15 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: sherryinmo
Jun 2, 2003

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.

5 cups (change servings and units)

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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Featured Reviews for This Recipe

From: Hugce

On Apr 29, 2004

I am remiss in adding my praises for this great salad. I had to reprint my recipe since I have made it so often my page was full of oil and vinegar, so here i am reprinting. We love this salad....sure beats the ole lettuce routine. I use red and green peppers and also use summer squash. I also add splends to the mix....we like sweet sour in our house. This is indeed a keeper....thanks sherryinmo.

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From: Ducky

On Feb 25, 2004

I like make ahead dishes and this was very easy too. The colorful salad also makes a nice presentation. Unfortunately, we thought it lacked any real flavor or taste. Although we could taste the salt.

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From: Shelly R

On Jun 14, 2003

This is a great summer salad. I took it to a family gathering and it was the first empty bowl on the table. The different colors make for a beautiful presentation. I did make some variations to it. My garden has started producing lots of fresh vegetables. Because of that I added some additional ingredients. I doubled the zucchini. I added one large yellow squash and about 12 cherry tomatoes, halved. I did go ahead and triple the last four ingredients since I had added so much more in the way of vegetables. As long as my garden is producing, this will be a regular dish at our table.

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