Italian Vegetable Salad
salads
1 can veg-all mixed vegetables, drained (; 16 oz)
1 can garbanzo beans, drained (16 oz)
1/4 cup chopped green onion
1/2 cup chopped celery
1/4 cup olive oil
3 tablespoon vinegar
1 teaspoon sugar
1 teaspoon basil
1 garlic clove
1/2 cup ripe olives, sliced
1 cup cherry tomatoes, quartered
2 tablespoon chopped parsley
1. Combine VEG-ALL, beans, onion and celery in bowl. 2. Make dressing of oil, vinegar, sugar, basil and garlic; blend well and pour over vegetable bean mixture. 3. Let stand several hours or overnight to marinate. 4. Add olives, tomatoes and parsley before serving.
Yield: 6 servings
