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Bean Zucchini Salad

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Ingredients
  Small zucchini 1 1⁄2 Cup (24 tbs), thinly sliced
  Green pepper strip 1
  Green beans 1 Cup (16 tbs), cooked
  Canned red kidney beans 15 1⁄2 Ounce, drained well
  Green onions 3 , thinly sliced
  Vinegar 3 Tablespoon
  Vegetable oil 3 Tablespoon
  Seasoned salt 1 Teaspoon
  Sugar 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
Directions

Combine vegetables.
Combine rest of ingredients; pour over vegetables and stir well.
Refrigerate in covered bowl for several hours, stirring occasionally.
Toss lightly before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Party

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