Ingredients

8 ounce brick of mozzarella cheese
1 can (15 ounces) garbanzo beans
1 can (15 ounces) black beans
1 can (15 ounces) red kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper, chopped
1 bunch green onions, sliced (about 1 cup)
1/4 cup chopped cilantro
2 cloves garlic, minced
3/4 cup Italian dressing
1/4 cup fresh lime juice
1 tablespoon chili powder

Directions

Cut cheese in small chunks. Combine with remaining ingredients in a quart bowl. Refrigerate 2 hours or more (up to 2 days). Keep chilled until serving time. Recipe from Vicki of Manhattan, Kan., "Home of the K-State Wildcats" (Tailgating.com).