Ingredients
1 pound fresh broccoli, chopped1 can (16 ounces) kidney beans, rinsed and drained2 large tomatoes, chopped1 medium red onion, chopped1 cup shredded cheddar cheese1 bottle (16 ounces) Italian salad dressing
Preparation
In a large bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Serve immediately or refrigerate for 4 hours or overnight, stirring occasionally. Serve with a slotted spoon.
