Southwest Salad

8 oz Mozzarella cheese
1 15-ounce can garbanzo beans
1 15-ounce can black beans
1 15-ounce can red kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper, chopped
1 cup green onions, sliced
1/4 cup chopped cilantro
2 cloves garlic, minced
3/4 cup Italian dressing
1/4 cup fresh lime juice
1 tablespoon chili powder

Cut cheese in small chunks. Combine with remaining
ingredients in a quart bowl. Refrigerate 2 hours or
more (up to 2 days). Keep chilled until serving time.

Categories: Salads, Picnics
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