Italian-Marinated Vegetable Salad

Ingredients

• 1 cup chickpeas canned rinsed (garbanzo beans)
• 2 cups cauliflower florets 
• 1 cup cherry tomatoes halved
• 0.5 lb green beans fresh trimmed cut in half
• 1 cup pimento-stuffed olives green sliced
• 0.5 cup tuscan house dressing italian kraft
• 0.3 cup sun-dried tomatoes thinly sliced

Equipment

• bowl
• sauce pan

Directions

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.
3. Add remaining ingredients; mix lightly.
4. Refrigerate 3 hours or until chilled.