Corn, Green Bean and Zucchini Salad

Corn, Green Bean And Zucchini Salad

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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.


★★★★★ 1 vote

1 Hr


  • 1 c
    fresh or frozen cut green beans, steamed tender-crisp
  • 3/4 c
    cooked frozen corn
  • 1/2 c
    sliced celery
  • 1
    16-oz. can kidney beans, rinsed and drained
  • 1 1/2 c
    thinly sliced halved zucchini (small)
  • 1/2
    each small red, yellow, and orange bell peppers.
  • 4
    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

How to Make Corn, Green Bean and Zucchini Salad


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

Printable Recipe Card

About Corn, Green Bean and Zucchini Salad

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

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