Bean Zucchini Salad Recipe
Ingredients
| Small zucchini | 1 1⁄2 Cup (24 tbs), thinly sliced | |
| Green pepper strip | 1 | |
| Green beans | 1 Cup (16 tbs), cooked | |
| Canned red kidney beans | 15 1⁄2 Ounce, drained well | |
| Green onions | 3 , thinly sliced | |
| Vinegar | 3 Tablespoon | |
| Vegetable oil | 3 Tablespoon | |
| Seasoned salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Freshly ground black pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 895 Calories from Fat 415
% Daily Value*
Total Fat 47 g72.5%
Saturated Fat 6.3 g31.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2727.5 mg113.6%
Total Carbohydrates 98 g32.7%
Dietary Fiber 33.2 g133%
Sugars 20.7 g
Protein 28 g56.4%
Vitamin A 36.3% Vitamin C 88.6%
Calcium 16.8% Iron 40.5%
*Based on a 2000 Calorie diet
Directions
Combine rest of ingredients; pour over vegetables and stir well.
Refrigerate in covered bowl for several hours, stirring occasionally.
Toss lightly before serving.
Chef
