Marinated Tomato and Bean Salad

1/2 c Vegetable oil
1 ts Grated lemon rind
3 tb Lemon juice
1 Clove garlic, crushed
2 ts Salt
2 ts Dijon-style mustard
1 cn (20 ounces) chickpeas, drained
1 cn (20 ounces) red kidney beans, drained
1 pk (10 ounces) frozen baby lima beans, thawed
1 c Chopped sweet red pepper
1/2 c Chopped red onion
8 oz Mozzarella cheese, cut into cubes
3 Tomatoes, chopped
Greek or black olives

Combine oil, lemon rind, lemon juice, garlic, salt and mustard in screw-top jar. Shake to blend dressing.

Combine chickpeas, kidney beans and lima beans with red pepper, onion, cheese and tomatoes in a large bowl.

Pour dressing over; toss to coat well. Cover and chill. Garnish with olives.

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