Zucchini Bean Salad

By dashy_65

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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 6 servings.

Nutrition Facts: 3/4 cup equals 127 calories, 5 g fat (trace saturated fat), 0 cholesterol, 315 mg sodium, 17 g carbohydrate, 5 g fiber, 6 g protein.