You Name It Salad with Beans, Broccoli, Cauliflower, Mozzarella and a Garlicky Vinaigrette Dressing

This is an adaptation from a recipe cut from a magazine.

1/2 cup distilled white vinegar
1/3 cup EVOO (extra virgin olive oil)
1 teaspoon dried oregano
2 cloves garlic, minced
1/2 teaspoon salt

Mix above ingredients in large bowl.
Then add items listed below.

2 cups EACH small broccoli and cauliflower florets
1 (16 ounce) can red kidney beans, drained
2 cups shredded mozzarella cheese (I use low fat)

Great freshly made or refrigerated and served 2-3 hours later.
Makes 6-8 servings.

You can also add 1 cup cooked and drained pasta to stretch it (you may need to adjust the oil up a bit to 1/2 cup.)
Other additions: 2 medium carrots, peeled and cut into strips.