Bean-Squash Salad: The Best Bean-Squash Salad Recipe from Cook'n

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	Bean-Squash Salad

Serves: 8

Print this Recipe

   1 cup cider vinegar
   3/4 cup sugar
   1/3 cup vegetable oil
   1 teaspoon salt
   1 teaspoon black pepper
   1 15 1/2-ounce can garbanzo beans drained
   1 15-ounce can kidney beans rinsed and drained
   1 cup zucchini 1 x 1/4 x 1/4 -inch strips
   1 cup summer squash 1 x 1/4 x 1/4 -inch strips
   1/2 cup red onions chopped
   Lettuce leaves
   Parsley Chopped

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In a large bowl, stir vinegar, sugar, oil, salt and pepper until well blended. Add garbanzo and kidney beans, zucchini, yellow squash and red onion; stir until well-coated. Cover and chill at least 4 hours or up to 24 hours before serving, stirring occasionally.

To serve, drain well and spoon into a lettuce-lined bowl. Sprinkle with parsley.

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