3 cups fresh or frozen (thawed) cauliflower florets

2 cups fresh or frozen (thawed) broccoli florets

1½ cups cooked red kidney beans or 1 (15-ounce) can red kidney beans, drained & rinsed

2 medium carrots, sliced diagonally

½-1 cup sliced large pitted olives

2 green onions, sliced

 

¼ cup red wine vinegar

1½ Tablespoons olive oil or vegetable oil

1 Tablespoon chopped fresh parsley or cilantro (optional)

1 clove garlic, minced

1 teaspoon sugar

½ teaspoon dried basil (optional)

Salt to taste (optional)

1. Wash all vegetables. Trim or peel as needed. Cut into bite-sized pieces.

2. In large bowl, combine all salad ingredients.

3. In a small jar with a tight fitting lid, combine all dressing ingredients and shake well.

4. Pour dressing over vegetables and stir to coat vegetables. 

5. Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally. Add salt to taste (no more than ¼ teaspoon), if desired.