Kidney Bean and Zucchini Salad

Serves: 6
Total Calories: 80


3 zucchini, sliced thinly
1 large green pepper, cut into 2 inch pieces
1/2 red onion
3 tablespoons polyunsaturated oil
1 (16-ounce) can kidney beans, drained and rinsed
3 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper


Saute the zucchini, green pepper and onion in oil for 8 minutes. Add the kidney beans, vinegar, sugar, salt and pepper. Combine and chill before serving.

Nutritional Facts:

Serves: 6
Total Calories: 80
Calories from Fat: 3

This Kidney Bean and Zucchini Salad recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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