Italian Style Black Bean Salad
A simple salad of black beans, garlic, chopped zucchini, tomato and mini cubes of mozzarella tossed in Italian salad dressing.
1 (16-ounce) can black beans, rinsed and drained
2 medium zucchini, unpeeled and chopped
1 clove garlic, minced
1/3 to 1/2 cup prepared Italian salad dressing
1 cup tomato, chopped
1 cup (about 4 ounces) mozzarella or Monterey Jack cheese, cut into small cubes
Salt and pepper to taste
- Place beans, zucchini, garlic, and dressing in a medium, non-reactive bowl (glass is best). Mix well. Cover and refrigerate for several hours to allow time for the flavors to blend.
- Add tomato and cheese just before serving. Toss lightly. Serve on a bed of lettuce.
Makes 4 servings.
Serving Suggestion: Serve with thick slices of lightly buttered Italian bread sprinkles with garlic salt.
Recipe provided courtesy The Michigan Bean Commission.