Cauliflower Broccoli Bean Salad With Olives

Ingredients

• 2 cups cauliflower florets
• 1 cup broccoli florets
• 1 can (15.5 oz) red kidney beans, drained
• 2 medium carrots, sliced diagonally
• 1 cup large pitted olives, sliced
• 2 green onions, sliced
• 1/4 cup red wine vinegar
• 1/4 cup vegetable oil or olive oil
• 1 tablespoon chopped cilantro or parsley
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon dried basil (optional)

Method

1. 1 In a large bowl, combine the cauliflower, broccoli, kidney beans, carrots, olives, green onions, and garlic.
2. 2 In a small jar with a tight-fitting lid, combine the red wine vinegar, oil, cilantro, sugar, and basil. Shake well to emulsify.
3. 3 Pour the dressing over the vegetables and toss to coat. Cover and refrigerate for 1 to 4 hours, tossing occasionally, before serving.