Prep 15 mins
Cook 0 mins
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.
- 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
- In a bowl, combine all ingredients.
- Cover and refrigerate at least 4 hours, stirring occasionally.
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.
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.
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.