Veggie Bean Salad

• 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

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.

kidney beans, garbanzo beans, carrots, zucchini, radishes, olive oil, red wine vinegar, italian seasoning, salt, garlic, onion powder, swiss cheese

Taken from www.tasteofhome.com/recipes/veggie-bean-salad/ (may not work)