1 (16-ounce) can Black Beans, 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 medium, nonmetal bowl. 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. Suggestion: Serve with thick slices of lightly buttered Italian bread dashed with garlic salt.
Servings per recipe: 4
The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.