Asian Vegetable Salad (serves 8)

1 bunch broccoli cut into small florets
15 mushrooms thinly sliced
2 green peppers, thinly sliced
2 yellow pepper, thinly sliced
1/2 cup green onions, chopped
2 tins black beans, drained and rinsed
1 small zucchini chopped (thin small bits)
1/4 cup sesame seeds

Steam broccoli till bright green and still crunchy, chill. Combine all beans and vegetables. Set aside.

Dressing:

1/4 cup vegetable oil
1/4 cup rice wine vinegar
2 Tbsp. soy sauce
2 Tbsp. liquid honey
2 cloves garlic, minced well

Mix well or whisk together. Toss with vegetables.