Zucchini Bean Salad
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.
Reviews
This was a good recipe. However, I made some changes. I eliminated the sugar, used olive oil instead of canola oil, no vinegar. We use mainly olive oil on our salads. Occasionally use balsamic vinegar.
What a wonderful blend of vegetables and brine! Thank you for this delicious and healthy recipe!
I have made this many times, it is a hit as a covered dish to a cook out!