Zucchini Bean Salad serves 6 (3/4 cup) From Make a Joyful Table
2 1/4 cups chopped unpeeled zucchini 1/2 cup chopped green bell pepper 1/3 cup chopped onion 10 oz. (one 16 oz. can) red kidney bean, rinsed and drained 1/4 cup (3/4 oz) grated Kraft f/f Parmesan cheese 1 tabl. chopped fresh parsley or 1 tsp. dried parsley flakes 1/8 tsp. black pepper 1/3 cup Kraft f/ Italian Dressing
In a large bowl, combine zucchini, green pepper, and onion. Add kidney beans, Parmesan cheese, parsley, and black pepper. Mix well to combine. Stir in Italian dressing. Cover and refrigerate for at least 2 hours. Gently stir again just before serving.
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