Italian-Marinated Vegetable Salad - cooking recipe

Ingredients

1/2 lb fresh green beans, cut in half
2 cups cauliflower florets
1 cup cherry tomatoes, halved
1 cup chickpeas (a.k.a. garbanzo beans)
1 cup stuffed green olive, sliced
1/4 cup sun-dried tomato, thinly sliced
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade

Preparation

ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
ADD remaining ingredients; mix lightly. Cover.
REFRIGERATE 3 hours or until chilled.