Zucchini Bean Salad

• 1 cup cut fresh green beans
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 12 cups thinly sliced halved zucchini
• 1 medium green pepper, julienned
• 3 green onions, thinly sliced
• 3 tablespoons cider vinegar
• 2 tablespoons canola oil
• 34 teaspoon sugar
• 34 teaspoon seasoning salt
• 14 teaspoon pepper

1. Place green beans in a small saucepan and cover with water.
2. Bring to a boil, cover and cook for 8-10 minutes or until crisp/tender.
3. Drain and rinse in cold water.
4. In a large bowl combine beans, kidney beans, zucchini, green pepper and onions.
5. In a small bowl, whisk the vingar, oil, sugar, seasoned salt and pepper.
6. Pour over bean mixture; toss to coat.
7. Cover and chill until serving.

green beans, kidney beans, zucchini, green pepper, green onions, cider vinegar, canola oil, sugar, seasoning salt, pepper

Taken from www.food.com/recipe/zucchini-bean-salad-325255 (may not work)