Corn, Green Bean and Zucchini Salad
I've tweaked it just a bit.
I like to serve it in a clear glass bowl so all the colors show through.
★★★★★ 1 vote5
1 cfresh or frozen cut green beans, steamed tender-crisp
3/4 ccooked frozen corn
1/2 csliced celery
116-oz. can kidney beans, rinsed and drained
1 1/2 cthinly sliced halved zucchini (small)
1/2each small red, yellow, and orange bell peppers.
4green onions, thinly sliced
4 Tbspcider vinegar
2 Tbspcanola oil
3/4 tspsugar or splenda
1/4 tsphot sauce
3/4 tspseasoned salt
How to Make Corn, Green Bean and Zucchini Salad
- 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.