posted by SandyOH 06-09-100 6:28 PM
Taste of Home - June/July 99
Garden Bean Salad
2 cans (16-oz. each) kidney beans, rinsed and drained
2 cans (15-oz. each) garbanzo beans, rinsed and drained
2 medium carrots, grated
1 small cucumber, peeled, seeded and diced
1 small zucchini, diced
5 medium radishes, sliced
2/3 cup olive or vegetable oil
1/3 cup cider or 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
In a bowl, combine the first 6 ingredients. In a small bowl, combine the oil, vinegar, Italian seasoning, salt, garlic 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.
Yields: 18-20 servings