Sarah'S Vegetable Antipasto - cooking recipe

Ingredients

1 (15 oz.) can garbanzo beans
1 (8 oz.) bottle Italian dressing
4 deviled eggs
1 (8 oz.) can pitted ripe olives
1 (1 lb.) can tiny whole beets
1 (11 oz.) can hot green cherry peppers
2 (6 oz. each) jars marinated artichoke hearts
celery sticks
1 (2 oz.) can anchovy fillets

Preparation

Drain beans; place in glass or plastic jar.
Pour salad dressing over beans; cover.
Refrigerate at least 8 hours, stirring occasionally.
Prepare deviled eggs; chill.