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