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You Asked For It: bean and zucchini salad

We continue our backyard barbecue theme this week with a refreshing salad that is perfect for outdoor entertaining because it is mayonnaise-free. Irma Cruz of New Port Richey shares this bean and zucchini salad recipe that has a light dressing, allowing the flavors of the vegetables to shine. When I read that it must chill for 4 hours, I was concerned that the kidney beans and zucchini would get soggy or soft. That was not the case at all. Both held up well. I was able to find small zucchini that sliced nicely into bite-sized rounds. If you can only find larger zucchini, I would suggest slicing it into half rounds. Irma said she sometimes uses a yellow pepper for more color or substitutes cider vinegar for the white vinegar.

Recipe request

Sarah Stork of Crystal Beach is looking for some new frosting recipes and, in particular, a really good buttercream icing. She would also like a recipe for peach cake using fresh peaches.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Include your name, city and phone number.


Bean and Zucchini Salad

3 small zucchini, sliced

¾ cup chopped green pepper

½ cup chopped onion

1 (15.5-ounce) can kidney beans, rinsed and drained

¼ cup vegetable oil

3 tablespoons white vinegar

1 ½ teaspoons garlic salt

¼ teaspoon pepper

In a bowl, combine all ingredients, stirring gently to mix. Cover and refrigerate at least 4 hours, stirring occasionally.

Serves 6 to 8.

Source: Irma Cruz of New Port Richey

You Asked For It: bean and zucchini salad 05/29/12 [Last modified: Tuesday, May 29, 2012 4:30am]
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