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Italian-Marinated Vegetable Salad

average rating

rate/review

prep time

15 min

total time

3 hr 15 min

makes

14 servings, 1/2 cup (125 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1/2 lb. (225 g) fresh green beans, cut in half

2 cups cauliflower florets

1 cup halved cherry tomatoes

1 cup canned chickpeas (garbanzo beans), drained, rinsed

1 cup sliced stuffed green olives

1/4 cup thinly sliced sun-dried tomatoes

1/2 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing

Make It

ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again.

PLACE beans and cauliflower in bowl. Add remaining ingredients; mix lightly. Cover.

REFRIGERATE several hours or until chilled.

kraft kitchens tips

How to Purchase and Store Fresh Green Beans

Look for slender, crisp beans that break with a "snap." Check to be sure they are not scarred or brown. Keep loosely wrapped and unwashed in a resealable plastic bag. Refrigerate and use within 4 days. Wash just before using.