Garden Bean Salad Recipe
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 2 (15 ounce) cans garbanzo beans, rinsed and drained
- 2 medium carrots, grated
- 1 small zucchini, diced
- 5 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 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.
