Ingredients
2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained2 medium carrots, grated1 small zucchini, diced5 medium radishes, sliced2/3 cup olive oil1/3 cup red wine vinegar1 teaspoon Italian seasoning1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 cup shredded Swiss cheese
Preparation
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.
