Italian Marinated Vegetable Salad

This recipe is from Kraft Food & Family. I made this salad for Thanksgiving and it was very good! I used a whole pound of green beans, which I got at Aldi's in the frozen section, and made my own balsamic vinaigrette dressing (in my cookbook). Instead of all green olives I used ½ c. black & ½ c. green and even threw in a few I purchased at the olive bar. I topped it off with thinly sliced red onion.

½ lb. green beans, whole or cut in half
2 c. cauliflower florets
1 c. halved cherry tomatoes or 1 whole tomato, chopped
1 c. canned chickpeas (garbanzo beans) drained & rinsed
1 c. sliced green olives
¼ c. thinly sliced sun-dried tomatoes
½ c. Kraft Tuscan House Italian Dressing

Add green beans & cauliflower to boiling water and cook until crisp-tender. Drain, rinse under cold water and drain again. Place in bowl. Add remaining ingredients and refrigerate for 3 hours or until chilled.