Follow these steps for perfect results
red kidney beans
drained
green or yellow squash
cubed or chopped
garlic
minced
italian-style dressing
tomato
chopped
Mozzarella cheese
cubed
Drain the kidney beans.
Cube or chop the squash.
Mince the garlic clove.
Combine the beans, squash, garlic, and Italian-style dressing in a bowl.
Stir to coat all ingredients with the dressing.
Cover the bowl.
Refrigerate for at least 15 minutes, or several hours to blend the flavors.
Chop the tomato.
Cube the Mozzarella or Monterey Jack cheese.
Just before serving, add the tomato and cheese to the salad.
Toss lightly to combine.
Expert advice for the best results
Add a sprinkle of red pepper flakes for a touch of heat.
For a creamier salad, use fresh mozzarella.
Marinate the beans and squash in the dressing for longer for a more intense flavor.
Everything you need to know before you start
5 minutes
Can be made ahead of time, except for adding tomatoes and cheese.
Serve in a shallow bowl or on a plate, mounded in the center.
Serve chilled or at room temperature.
Pairs well with grilled chicken or fish.
A light and refreshing wine that complements the salad.
Discover the story behind this recipe
Adaptation of Italian flavors to American palates.
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