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

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

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.