Zucchini and Kidney Bean Salad | UNL Food | Nebraska

Zucchini and Kidney Bean Salad | UNL Food | Nebraska

food.unl.edu

Enjoy a budget-friendly, protein-rich Zucchini and Kidney Bean Salad packed with flavor and nutrients. Perfect for a quick meal!

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Ingredients

  • 3 Tablespoons vegetable oil
  • 2 Tablespoons red wine vinegar
  • 2 cups zucchini, gently rubbed under cold running water, diced
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 4 ounces mozzarella cheese, shredded or cubed
  • Salt and pepper to taste

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