Southwest Salad

Discussion in 'Food and nutrition' started by Kathy, Jun 11, 2007.

  1. Kathy

    Kathy Guest

    Southwest Salad

    8 oz Mozzarella cheese
    1 15-ounce can garbanzo beans
    1 15-ounce can black beans
    1 15-ounce can red kidney beans, rinsed and drained
    1 cup cherry tomatoes, halved
    1 red or yellow sweet bell pepper, chopped
    1 cup green onions, sliced
    1/4 cup chopped cilantro
    2 cloves garlic, minced
    3/4 cup Italian dressing
    1/4 cup fresh lime juice
    1 tablespoon chili powder

    Cut cheese in small chunks. Combine with remaining
    ingredients in a quart bowl. Refrigerate 2 hours or
    more (up to 2 days). Keep chilled until serving time.

    Categories: Salads, Picnics
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