Zesty Carrot Salad

2 cups thinly sliced carrot rounds
1 cup shredded Monterey Jack cheese
1/2 cup julienne-cut zucchini (1-inch-long pieces)
1/4 cup chopped green bell pepper
1/2 cup Italian dressing (homemade or commercial brand)
Dried oregano, to taste
1 (15.5-ounce) can red kidney beans, well-drained
Salad greens, for serving

In a bowl, combine the carrots, cheese, zucchini and bell pepper. Stir in the Italian dressing and oregano; blend well. Gently fold in the kidney beans and additional dressing if needed, then refrigerate mixture for at least 3 hours, or overnight to blend flavors. When ready to serve, arrange the salad greens on individual serving plates and top with carrot salad.

Makes 6 to 8 servings.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.