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. salad oil
3 Tbsp. vinegar
1 tsp. garlic salt
1/4 tsp. pepper

Preparation

Toss together zucchini, green pepper, onion and kidney beans. Combine oil and vinegar with seasonings.
Pour over vegetables. Mix lightly.
Cover and refrigerate for at least 4 hours.
Stir occasionally.
Makes 8 servings.