Zucchini Bean Salad

From Taste of Home, October/November 2007.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  cup  cut fresh green beans
• 1 (16 ounce) can 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 seasoning salt
• 1⁄4 teaspoon pepper

Directions

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.
2. Drain and rinse in cold water.
3. In a large bowl combine beans, kidney beans, zucchini, green pepper and onions.
4. In a small bowl, whisk the vingar, oil, sugar, seasoned salt and pepper.
5. Pour over bean mixture; toss to coat.
6. Cover and chill until serving.