Picnic Zucchini Bean Salad

sherryinmo's Note:

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.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 5 cups

• 3 small zucchini , sliced
• ¾ cup green pepper , chopped
• ½ cup onion , chopped
• 1 (15 ½ ounce) can kidney beans , rinsed and drained
• ¼ cup vegetable oil
• 3 tablespoons vinegar
• 1 ½ teaspoons garlic salt
• ¼ teaspoon pepper

Directions:

1. In a bowl, combine all ingredients.
2. Cover and refrigerate at least 4 hours, stirring occasionally.

Reviews

[Hugce]

I am remiss in adding my praises for this great salad. I had to reprint my recipe since I have made it so often my page was full of oil and vinegar, so here i am reprinting. We love this salad....sure beats the ole lettuce routine. I use red and green peppers and also use summer squash. I also add splends to the mix....we like sweet sour in our house. This is indeed a keeper....thanks sherryinmo.

[Ducky]

I like make ahead dishes and this was very easy too. The colorful salad also makes a nice presentation. Unfortunately, we thought it lacked any real flavor or taste. Although we could taste the salt.

[Shelly R]

This is a great summer salad. I took it to a family gathering and it was the first empty bowl on the table. The different colors make for a beautiful presentation. I did make some variations to it. My garden has started producing lots of fresh vegetables. Because of that I added some additional ingredients. I doubled the zucchini. I added one large yellow squash and about 12 cherry tomatoes, halved. I did go ahead and triple the last four ingredients since I had added so much more in the way of vegetables. As long as my garden is producing, this will be a regular dish at our table.