• 1 15-ounce can red kidney beans, rinsed and drained
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 small zucchini or yellow summer squash, thinly sliced
  • 2 small carrots, cut into julienne strips
  • 1 small red onion, sliced and separated into rings
  • 4 ounces Monterey Jack cheese with jalapeno pepper, cubed (1 cup)
  • 1/4 cup olive oil or salad oil (can use less, if desired)
  • 1 teaspoon finely shredded lime peel
  • 1/4 cup lime juice
  • 1 to 2 tablespoons snipped cilantro or parsley
  • 1 tablespoon water
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • Lettuce leaves


1. In a large mixing bowl combine the kidney beans, garbanzo beans, zucchini or yellow squash, carrots, onion, and cheese.
2. For dressing, in a screw-top jar combine the olive oil or salad oil, lime peel, lime juice, cilantro or parsley, water, garlic, salt, cumin, and cardamom. Cover and shake well. Pour the dressing over the bean mixture, tossing to coat. Cover and chill for 2 to 24 hours, stirring occasionally.
3. To serve, use a slotted spoon to spoon salad onto individual lettuce-lined plates or bowls.
Makes 4 servings.

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Submitted 6/13/05.
Source: BHG
Submitted By: Meryl