From Bessie M. Bradley in Exeter, submitted for the 1989 Farmers Market Harvest Cookbook.
1 bunch broccoli, stalks and flowerettes
1 basket cherry tomatoes, cut in half
1 cup cheddar cheese, cubed to 1/2 inch
1 can kidney beans, rinsed well
1 medium red onion, chopped
Italian dressing, to taste
Mix all ingredients together. Pour dressing over the salad. Allow to marinate for 30 minutes to overnight. Makes 10 servings.