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.