Picnic Zucchini Bean Salad

Total Time
15mins
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.

Ingredients Nutrition

Directions

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

Reviews

(3)
Most Helpful

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.

Hugce April 29, 2004

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.

Ducky February 25, 2004

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.

Shelly R June 14, 2003

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