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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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4.25357
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 892 Calories from Fat 417

% Daily Value*

Total Fat 47 g72.7%

Saturated Fat 6.4 g31.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2720 mg113.3%

Total Carbohydrates 98 g32.7%

Dietary Fiber 32.7 g130.8%

Sugars 20.8 g

Protein 29 g57.8%

Vitamin A 42.6% Vitamin C 202.5%

Calcium 17.6% Iron 42.1%

*Based on a 2000 Calorie diet

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Bean Zucchini Salad Recipe