corn, green bean and zucchini salad
(1 RATING)
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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prep time
1 Hr
cook time
method
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yield
6 serving(s)
Ingredients
- 1 cup fresh or frozen cut green beans, steamed tender-crisp
- 3/4 cup cooked frozen corn
- 1/2 cup sliced celery
- 1 - 16-oz. can kidney beans, rinsed and drained
- 1 1/2 cups thinly sliced halved zucchini (small)
- 1/2 - each small red, yellow, and orange bell peppers.
- 4 - green onions, thinly sliced
- 4 tablespoons cider vinegar
- 2 tablespoons canola oil
- 3/4 teaspoon sugar or splenda
- 1/4 teaspoon hot sauce
- 3/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
How To Make corn, green bean and zucchini salad
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Step 1Drain the beans and corn and rinse with cold water. Cut each bell pepper into thin strips and each strip in half, horizontally.
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Step 2In a large bowl, combine the green beans, corn, celery, kidney beans, zucchini, bell peppers, and green onions.
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Step 3In a small bowl, whisk together remaining ingredients. Pour over the bean mixture and toss to coat. Cover and chill.
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Step 4Before serving, stir again and transfer salad to a clear glass bowl. Garnish with bell pepper rings or a sprig of parsley or rosemary.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Diet:
Vegetarian
Tag:
#Healthy
Keyword:
#Low
Keyword:
#fat
Keyword:
#vegetables
Keyword:
#Calories
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