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A bean-and-zucchini salad

Scripps Howard News Service

Must credit Tampa Bay Times

By ELLEN FOLKMAN

Tampa Bay Times

Irma Cruz of New Port Richey, Fla., shares this bean-and-zucchini salad recipe that has a light dressing, allowing the flavors of the vegetables to shine. When I read that it must chill for four hours, I was concerned that the kidney beans and zucchini would get soggy or soft. That was not the case at all. Both held up well. I was able to find small zucchini that sliced nicely into bite-sized rounds. If you can only find larger zucchini, I would suggest slicing it into half rounds. Cruz said she sometimes uses a yellow pepper for more color or substitutes cider vinegar for the white vinegar.

BEAN-AND-ZUCCHINI SALAD

3 small zucchini, sliced

3/4 cup chopped green pepper

1/2 cup chopped onion

1 (15.5-ounce) can kidney beans, rinsed and drained

1/4 cup vegetable oil

3 tablespoons white vinegar

1-1/2 teaspoons garlic salt

1/4 teaspoon pepper

In a bowl, combine all ingredients, stirring gently to mix. Cover and refrigerate at least four hours, stirring occasionally.

Serves 6 to 8.

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