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Veggie Bean Salad

Name: Veggie Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 18-20 servings.
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

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Test Kitchen Approved

Total Time

Prep: 15 min. + chilling

Makes

18-20 servings

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.

Veggie Bean Salad Recipe photo by Taste of Home

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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

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.

Veggie Bean Salad

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Makes

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