| Summer Bean Salad |
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2 cups cooked white or pinto beans
2 cups canned chickpeas 2 cups cauliflower florets 1 medium onion, thinly sliced 1 & 1/2 tsp salt 1 tsp lemon herb seasoning (Mrs Dash) 1 cup Italian salad dressing 1/4 cup parmesan cheese, divided 24 cherry tomatoes Cook the beans. Drain beans and chickpeas well. Add spices and vegetables. Mix and let sit at room temperature for 1/2 hour. Pour dressing and one half of the cheese over the salad. Toss lightly and refrigerate overnight. Just before serving, mix in the rest of the parmesan cheese and the cherry tomatoes. |
