Garden Bean Salad

I got this recipe out of Taste of Home. It was very good.

It is a great 'meatless' meal. 

2 cans (16 oz each) kidney beans, rinsed and drained

2 cans (15 oz each) garbanzo beans, rinsed and drained

2 medium carrots, grated

1 small cucumber, peeled, seeded and diced (I did not peel or seed - I used it all)

1 small zucchini, diced

5 medium radishes, sliced

In a bowl combine ingredients. 

In a small bowl, combine the following:

2/3 cup olive oil

1/3 cup red wine vinegar

1 teaspoon Italian seasoning

1/2 teaspoon salt (I did not add)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Mix well. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 2 hours. Then top with 1/2 cup shredded Swiss Cheese.