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.