We really liked this one. This is my not-quite-Italian salad. I guess if I added stuffed olives, it could have been Italian. Not everyone I cook for likes stuffed olives or any kind of olives for that matter. It was good yesterday, today not as much. This is best sitting in the fridge for an hour, and then eaten up.
MARINATED VEGETABLE SALAD
1/2 lb [about a good handful] of fresh green beans 2 cups cauliflower florets
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, cut in half
1/4 cup thinly sliced sun-dried tomatoes [I used my oven dried tomatoes]
1/8 cup red or white wine vinegar
1/8 cup extra virgin olive oil
• Clean the beans and cut the cauliflower into florets.
• Rinse and drain.
• Steam the beans and the cauliflowers separately. Cook until crisp-tender.
• Drain the chickpeas. Rinse under cold water and drain again.
• Place the beans and the cauliflower florets in a salad bowl.
• Add remaining ingredients and toss gently.
• Cover and chill for 1 hour and then serve.
