Italian-Marinated Vegetable Salad
Enjoy the bounty of fresh produce in this colorful salad!
Rated
4.4
from
82
votes
Prep Time
15M
Total Time
3H15M
Servings
14 servings, 1/2 cup each
What You Need
1/2 lb. fresh green beans , trimmed, cut in half
2 cups small cauliflower florets
1 cup halved cherry tomatoes
1 cup canned chickpeas (garbanzo beans) , rinsed
1 cup sliced pimento-stuffed green olives
1/4 cup thinly sliced sun-dried tomatoes
1/2 cup KRAFT Tuscan House Italian Dressing
Instructions
1. Cook beans and cauliflower in boiling water in large saucepan 3 to 5 min. or until crisp-tender; drain. Rinse under cold water; drain again.
2. Place bean mixture in large bowl. Add remaining ingredients; mix lightly.
3. Refrigerate 3 hours or until chilled.
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