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Rachael Ray's 30-Minute Healthy Recipes

Tangy Two Bean & Garden Veggie Salad


*1 (15 oz.) can garbanzo beans, rinsed and drained well
*1 (15 oz.) can butter beans, rinsed and drained well
*1 cucumber, quartered lengthwise and sliced
*2 tomatoes cut into wedges
*1/4 C green onions, sliced thin
*1/4 C celery, chopped fine
*1/2 C favorite Oil & Vinegar style salad dressing

*1 (8 oz.) pkg. mozzarella cheese, shredded


1.Toss together both beans, cucumbers, tomatoes and green onions.
2.Pour the dressing over the salad and toss to coat.
3.Sprinkle with the cheese before serving.


This is a healthy and tasty salad that's different enough to serve for a fancy luncheon or dinner for a special occasion. The textures of the beans and the crunch of the veggies are a very nice combination. The colors are also nice.

I like to use a good balsamic vinaigrette if I have one, but any tasty oil and vinegar salad dressing works just fine - even good ol' trusty Italian Dressing.

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