This bean-and-zucchini salad recipe has a light dressing, allowing the flavors of the vegetables to shine.
When I read that it must chill for four hours, I was concerned that the kidney beans and zucchini would get soggy or soft. That was not the case at all. Both held up well.
I was able to find small zucchini that sliced nicely into bite-sized rounds. If you can only find larger zucchini, I would suggest slicing it into half rounds. A yellow pepper can be used for more color or cider vinegar substituted for the white vinegar.
3 small zucchini, sliced
3/4 cup chopped green pepper
1/2 cup chopped onion
15.5-ounce can kidney beans, rinsed and drained
1/4 cup vegetable oil
3 tablespoons white vinegar
1 1/2 teaspoons garlic salt
1/4 teaspoon pepper
In a bowl, combine all ingredients, stirring gently to mix. Cover and refrigerate at least four hours, stirring occasionally. Serves 6 to 8.