Patio Party Salad
|Canned red kidney beans||16 Ounce (1 can)|
|Canned white kidney beans||16 Ounce (1 can)|
|Canned chickpeas||20 Ounce (1 can)|
|Tomatoes||2 Medium, thick sliced|
|Cucumber||1 , pared|
|Cheese garlic salad dressing mix||3⁄4 Ounce (1 envelope)|
|Italian dressing||1⁄3 Cup (5.33 tbs)|
|Muenster cheese/Mozzarella cheese||1⁄4 Pound, cut in slivers|
|Cooked ham||1⁄2 Pound, cut in slices|
About 2 hours bejore serving: Drain beans and chick peas.
Halve tomato slices; place in small bowl.
Slice cucumber onto tomatoes; sprinkle with 1 tablespoon cheese-garlic salad-dressing mix; refrigerate.
Layer beans and chick peas in salad bowl, sprinkling each layer with some of remaining salad-dressing mix.
About 1/2 hour bejore serving: Add Italian dressing to beans and chick peas; toss with cucumbers and tomatoes.
Tuck romaine around inside of salad bowl.
Arrange strips of Muenster and ham on top.