By Jacqui Pini

• 1 bags Dole butter/red leaf salad (or lettuce of your choice)
• 1 cup of red kidney beans, drained and rinsed with water
• 1 1/4 cup of chick peas, drained and rinsed with water
• 1 1/2 cup of corn
• 3/4 cup Gorgonzola cheese
• 1 cucumber
• 1/2 cup salted sunflower seeds (out of the shell)
• Light-Italian dressing

1. Wash and drain the lettuce, set it aside in the salad bowl
2. Cook the corn, drain it and let it sit so it cools off. Then add to salad bowl.
3. Clean and drain the beans and add to salad bowl.
4. Peel and slice the cucumber and add to salad bowl
5. Mix well and sprinkle the Gorgonzola cheese and sunflower seeds

Notes:

• This is up to you- but I say, add the dressing and mix it up. It is so blended so much better and easier for your guests, especially if you are having a party.
• If you are in the Boston-area, use Fanny's Italian dressing (sold at local grocery stores or order through here). It is a light dressing that compliments the salad perfectly. If you are elsewhere ... go for your favorite Italian dressing.

Serves 4-6