Earnies Refreshing Summer Salada

• 1 whole Large Zucchini, Diced 1/4"
• 2 whole Large Tomatoes, Diced, Seeds Left In
• 2 whole Medium Sweet Or Red Onions, Diced
• 2 whole Large Bell Pepper, Diced, Seeds Removed
• 1 can (15 Oz. Size) Trappey's Pinto Beans With Jalapeno Peppers, Rinsed, Drained
• 1/4 teaspoons Red Pepper Flakes
• 1/2 cups V8 Juice
• 1/2 cups Kraft House Italian Dressing With Olive Oil
• 2 Tablespoons Garlic Powder
• 2 Tablespoons Coarse Ground Black Pepper

1. In a large bowl, combine and mix all ingredients thoroughly.
2. Cover and refrigerate the salad for at least 4 hours to blend (longer is better).
3. Serve with crackers or rye crisps.
4. If desired, add salt to taste.
5. I think that next time I make this I will add some more pinto beans (plain).
6. I also added extra red pepper flakes for more bite.

zucchini, tomatoes, medium sweet, bell pepper, peppers, red pepper, italian dressing, garlic, ground black pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/earniee28099s-refreshing-summer-e2809csaladae2809d/ (may not work)