Antipasto Bean Salad - cooking recipe

Ingredients

2 cans pinto beans, drained
1/2 c. oil and vinegar salad dressing
1 tsp. garlic salt
1/2 tsp. oregano, crushed
1/4 tsp. black pepper
1 medium zucchini, cut in 1/4-inch slices
1/2 c. sliced fresh mushrooms
1/2 c. thinly sliced red onion
1 c. grated Mozzarella cheese
3 small tomatoes, cut in thin wedges
1/4 c. chopped fresh parsley

Preparation

Combine beans, dressing and seasonings; toss gently.
Cover and refrigerate until chilled.
Place marinated beans in large salad bowl.
Arrange fresh vegetables around sides of the bowl and garnish with fresh parsley.
Makes about 6 servings.