Summer Bean Salad

This is one of my favorite lunch recipes for this time of year.  I love the garden fresh vegetables.  It is great with a crusty roll, or to take to a summer potluck.

Summer Bean Salad
1 can (15 oz.) white kidney beans or garbanzo beans
1 c. chopped cucumber
1 1/2 c. chopped tomato
1/4 c. minced onion
1 c. sliced olives (I like Kalmata when I have them)
1 c. cubed mozzarella
2 Tbsp. olive oil
2 tsp. balsamic vinegar
salt, pepper, garlic powder to taste

Stir all ingredients together.  Chill for and hour.  (You can eat it right away.  I often do, but the flavor will be more complex if it sits for a time.) 

Notes: Because of the cheese, it is best to eat this the day it is made.  I don't mind it the second day, but the cheese gets a soft, marinated texture. You can adjust all the ingredients to taste, this is an approximation of what I make--this and that until it tastes nice.

Jenny