Name: Kidney Bean-Zucchini Salad
Yield: 8 servings
Ingredients: 3 tbsp salad oil; 3 medium zucchini, thinly sliced; 2 medium onions, sliced; 1 large green pepper, cut into 1-inch pieces; 1 vegetable-bouillon cube or envelope; 1 can 15 1/4-ounce red kidney beans, drained; 3 tbsp white vinegar; 2 tsp sugar; 2 tsp salt; 0.25 tsp pepper

Salads And Salad Dressing

Serves 8

10 ingredients

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Ingredients

3 tbsp salad oil
3 medium zucchini, thinly sliced
2 medium onions, sliced
1 large green pepper, cut into 1-inch pieces
1 vegetable-bouillon cube or envelope
1 can 15 1/4-ounce red kidney beans, drained
3 tbsp white vinegar
2 tsp sugar
2 tsp salt
¼ tsp pepper

Method

Early in the day or the day before serving: In a 12-inch skillet over medium-high heat, in hot salad oil, cook the zucchini, onions, green pepper and bouillon cube until the vegetables are tender-crisp and the bouillon cube is dissolved, about 5 minutes.
Remove from heat; stir in the kidney beans, vinegar, sugar, salt and pepper. Spoon the mixture into a large bowl. Cover and refrigerate until well chilled. Makes 8 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.