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corn, green bean and zucchini salad

(1 rating)
maggie325 avatar
Recipe by
Marlene Fields
@maggie325
Walla Walla, WA

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 rating)
yield 6 serving(s)
prep time 1 Hr

Ingredients For corn, green bean and zucchini salad

  • 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
    pepper

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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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