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Home Dishes & Beverages Salads Bean Salads

Zucchini Bean Salad

Name: Zucchini Bean Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1 cup cut fresh green beans; 1 can (16 ounces) 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 seasoned salt; 1/4 teaspoon pepper

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Total Time

Prep/Total Time: 30 min.

Makes

6 servings

A fun combination of good-for-you ingredients makes up Zucchini Bean Salad from Carol Waugh of Bellingham, Washington. It's fresh-tasting and tangy, thanks to the light coating of vinaigrette. You can make this salad ahead and chill for a few hours before serving.

Zucchini Bean Salad Recipe photo by Taste of Home

Ingredients

1 cup cut fresh green beans
1 can (16 ounces) 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 seasoned salt
1/4 teaspoon pepper

Directions

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. Drain and rinse in cold water.
In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving.

Nutrition Facts

3/4 cup: 127 calories, 5g fat (0 saturated fat), 0 cholesterol, 315mg sodium, 17g carbohydrate (4g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Zucchini Bean Salad

Ingredients

Directions

Nutrition Facts

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