Preparation:
In a large bowl, toss zucchini, onion and celery. Cover with boiling water; let stand for 1 hour. Drain, Add beans, oranges and water chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; boil for 1 minute. Pour over salad; cover and refrigerate 24 hours before serving.
* Editors note: Home-canned or fresh green and wax beans can be substituted for the purchased canned beans. Use 2 cups each, and if using fresh beans, cook until crisp-tender before adding to salad. |
