Southwest Bean Salad
with Lime Vinaigrette

1  ounce can red kidney beans, 
rinsed and drained 
1  can red kidney beans, 
rinsed and drained 
1  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 of Monterey Jack cheese 
with jalapeno peppers 
1/4 cup olive oil or salad oil 
1 tsp finely shredded lime peel 
1/4 cup lime juice 
2 tbsp snipped cilantro or parsley 
1 tbsp water 
1  clove garlic, minced 
1/4 tsp salt 
1/4 tsp ground cumin 
1/4 tsp ground cardomom 
  lettuce leaves 

In a large mixing bowl 
combine the kidney beans, 
garbanzo beans, zucchini 
or yellow squash, carrots, 
onion, and cheese.
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. 
our the dressing over 
the bean mixture, tossing to coat. 
Cover and chill for 2 to 24 hours, 
stirring occasionally.
To serve, 
use a slotted spoon to 
spoon salad onto individual 
lettuce-lined plates or bowls.