Recipe - Marinated Tomato And Bean Salad

One half cup Vegetable oil
1 teaspoon Grated lemon rind
3 tablespoon Lemon juice
1 Clove garlic, crushed
2 teaspoon Salt
2 teaspoon Dijonstyle mustard
1 cn (20 ounces) chickpeas,
drained
1 cn (20 ounces) red kidney
beans, drained
1 pack (10 ounces) frozen baby lima
beans, thawed
1 cup Chopped sweet red pepper
One half cup Chopped red onion
8 ounce Mozzarella cheese, cut into
cubes
3 Tomatoes, chopped
Greek or black olives

1. Combine oil, lemon rind, lemon juice, garlic, salt and mustard in
screwtop jar. Shake to blend dressing.

2. Combine chickpeas, kidney beans and lima beans with red pepper, onion,
cheese and tomatoes in a large bowl.

3. Pour dressing over; toss to coat well. Cover and chill. Garnish with
olives. Posted to FOODWINE Digest 21 Mar 97 by "Elizabeth A. Post"
millefiore@FUSE.NET on Mar 22, 1997