Zucchini and Kidney Bean Salad

Zucchini and Kidney Bean Salad
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Zucchini and Kidney Bean Salad


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


  1. Wash hands with soap and water.
  2. In a large bowl, whisk together oil and vinegar.
  3. Add zucchini, kidney beans, and mozzarella. Stir gently.
  4. Add salt and pepper to taste, if desired
  5. Enjoy immediately or allow to marinate overnight.

Nutrition Information:

  • Calories 192
  • Total Fat 10g
  • Saturated Fat 3g
  • Sodium 321mg
  • Total Carbohydrates 16g
  • Fiber 4g
  • Protein 10g