Corn, Green Bean And Zucchini Salad Recipe

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Corn, Green Bean and Zucchini Salad

Marlene Fields


This is a pretty salad, and came from a friend who was in charge of our local symphony rehearsal dinners. I was a volunteer, along with others, and she provided all the recipes. The symphony members devoured it!
I've tweaked it just a bit.
I like to serve it in a clear glass bowl so all the colors show through.

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1 Hr


1 c
fresh or frozen cut green beans, steamed tender-crisp
3/4 c
cooked frozen corn
1/2 c
sliced celery
16-oz. can kidney beans, rinsed and drained
1 1/2 c
thinly sliced halved zucchini (small)
each small red, yellow, and orange bell peppers.
green onions, thinly sliced
4 Tbsp
cider vinegar
2 Tbsp
canola oil
3/4 tsp
sugar or splenda
1/4 tsp
hot sauce
3/4 tsp
seasoned salt
1/4 tsp

Directions Step-By-Step

Drain the beans and corn and rinse with cold water. Cut each bell pepper into thin strips and each strip in half, horizontally.
In a large bowl, combine the green beans, corn, celery, kidney beans, zucchini, bell peppers, and green onions.
In a small bowl, whisk together remaining ingredients. Pour over the bean mixture and toss to coat. Cover and chill.
Before serving, stir again and transfer salad to a clear glass bowl. Garnish with bell pepper rings or a sprig of parsley or rosemary.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tag: Healthy