1 (16 oz.) can red kidney beans
1 (16 oz.) can white kidney beans
1 (20 oz.) can chick peas
2 tomatoes, sliced med. thick
1 cucumber, pared
1 env. cheese-garlic salad dressing mix
1/3 c. Italian dressing
8 Romaine leaves
1/4 lb. Muenster or Mozzarella cheese, sliced
1/2 lb. cooked ham, sliced

About 2 hours before serving: Drain beans and chick peas. Halve tomato slices; place in small bowl. Slice cucumber onto tomatoes; sprinkle with 1 tablespoon cheese-garlic mix. Refrigerate.

Layer beans and chick peas in salad bowl, sprinkling each layer with some of remaining mix. Refrigerate. About 1/2 hour before serving, add Italian dressing to beans and chick peas. Toss with cucumbers and tomatoes. Tuck Romaine around insides of salad bowl. Arrange strips of cheese and ham on top. Yield: 12 servings.