Ingredients
3 cups cauliflower florets (fresh or frozen thawed)
2 cups broccoli florets (fresh or frozen thawed)
1 can red kidney beans (15 1/2 ounce, drained)
2 carrots, sliced diagonally (medium)
1 cup olives, large pitted (sliced)
2 green onion (sliced)
1/4 cup red wine vinegar
1/4 cup vegetable oil (or olive oil)
1 tablespoon cilantro or parsley (chopped)
1 clove garlic (minced)
1 teaspoon sugar
1/2 dried basil (1/2 teaspoon, optional)
Directions
- Wash hands with soap and water.
- In large bowl, combine all salad ingredients.
- In a small jar with a tight fitting lid, combine all dressing ingredients and shake well.
- Pour dressing over vegetables and stir to coat vegetables. Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.
