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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 18 |
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A colorful blend of hearty beans and crunchy vegetables is what brings folks back for seconds after they try this salad. It never fails to spark compliments and recipe requests. Ingredients:
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained |
2 medium carrots, grated |
1 small zucchini, diced |
5 medium radishes, sliced |
2/3 cup olive oil |
1/3 cup red wine vinegar |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 cup shredded swiss cheese |
Directions:
1. In a bowl, combine the first six ingredients. In a small bowl, combine the oil, vinegar, Italian seasoning, salt, garlic powder and onion powder; mix well. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 2 hours. Top with cheese. Serve with a slotted spoon. Yield: 18-20 servings.
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