Picnic Zucchini Bean Salad

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.

• Ready In: 15 mins
• Yields: 5 cups

Ingredients

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

Directions

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