Firenze Salad - cooking recipe

Ingredients

1 (15.5 oz.) can light or dark red kidney beans, drained
2 medium green or yellow squash, cubed or chopped
1 garlic clove, minced
1/3 to 1/2 c. Italian-style dressing
1 c. chopped tomato
1 c. (4 oz.) Mozzarella or Monterey Jack cheese, cubed

Preparation

Combine beans, squash, garlic and dressing in a non-metal bowl; stir to coat.
Cover and refrigerate for several hours to blend.
Add tomato and cheese just before serving.
Toss lightly.