Zucchini And Kidney Bean Salad - cooking recipe

Ingredients

3 small zucchini, thinly sliced
3/4 c. chopped green pepper
1/2 c. chopped onion
1 (16 oz.) can kidney beans, drained and rinsed
1/4 c. oil
3 Tbsp. vinegar
1 tsp. garlic salt
1/4 tsp. black pepper

Preparation

In a large bowl toss together zucchini, green pepper, onion and kidney beans.
In a small bowl beat together oil, vinegar, salt and pepper.
Pour over vegetables.
Toss lightly.
Cover and refrigerate at least 4 hours, stirring occasionally.
Makes 8 servings.