Picnic Zucchini Bean Salad Recipe #63445
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.
by sherryinmo
15 min | 15 min prep
5 cups
- 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
- In a bowl, combine all ingredients.
- Cover and refrigerate at least 4 hours, stirring occasionally.
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5 stars