Hearty Vegetable Salad with Herb Dressing

Ingredients

• 3 cups cauliflower florets — fresh or frozen, thawed
• 2 cups broccoli florets — fresh or frozen, thawed
• 1 can red kidney beans, low-sodium — 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
• dried basil — 1/2 teaspoon, optional

Method

1. Wash hands with soap and water.
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.