Ingredients
1 cup cut fresh green beans1 can (16 ounces) kidney beans, rinsed and drained1-1/2 cups thinly sliced halved zucchini1 medium green pepper, julienned3 green onions, thinly sliced3 tablespoons cider vinegar2 tablespoons canola oil3/4 teaspoon sugar3/4 teaspoon seasoned salt1/4 teaspoon pepper
Preparation
Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water.
In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving.
