1 (15 oz.) can pinto beans
1/2 c. bottled or homemade oil & vinegar type Italian dressing
1 tsp. minced garlic
1 tsp. oregano, crushed into palm of hand
1/4 tsp. freshly ground black pepper
3/4 lb. zucchini, cut into 1/4" slices
1/2 c. sliced mushrooms
1/2 c. very thinly sliced red onion
1 c. provolone cheese, cut into 1/4" x 1/4" x 1" strips
1 c. cherry tomatoes, cut in half
1/4 c. chopped parsley

Drain liquid from pinto beans and rinse. Add Italian dressing, minced garlic, oregano, black pepper and toss gently. Cover and refrigerate. Add remaining ingredients and toss gently. Make ahead, cover and chill until serving time.

NOTE: A great salad to serve out doors, it makes great picnic food, because nothing will spoil if you have to carry it far. Yield: 8.