Bean-Squash Salad

Serves: 8
Total Calories: 249


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 onion chopped
lettuce leaves
parsley Chopped


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.

Nutritional Facts:

Serves: 8
Total Calories: 249
Calories from Fat: 89

This Bean-Squash Salad recipe is from the Summer Salads Cookbook. Download this Cookbook today.

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