Recipe by sherryinmo
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.
Top Review by 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.
- 3 small zucchini, sliced
- 3⁄4 cup green pepper, chopped
- 1⁄2 cup onion, chopped
- 1 (15 1/2 ounce) can kidney beans, rinsed and drained
- 1⁄4 cup vegetable oil
- 3 tablespoons vinegar
- 1 1⁄2 teaspoons garlic salt
- 1⁄4 teaspoon pepper