Zucchini Orange Salad

Course : Salads
Serves: 20
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2 Medium zucchini sliced thin
1 Medium Onion -- thinly sliced
1 Cup Chopped Celery
16 Ounces Green Beans, Canned -- drained *
15 Ounces Mandarin Oranges In Juice -- drained
16 Ounces Wax Beans, Canned -- drained *
8 Ounces Waterchestnuts, Canned -- sliced, drained
1 1/2 Cups Sugar
1 Cup Vinegar
1 Tablespoon Water
1 Teaspoon Salt

Preparation / Directions:

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.

14 Kitchen's say:
  (2 1/2 Stars!)
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