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CAULIFLOWER AND TOMATO SALAD

Active Time : 15 Minutes
Total Time : 15 Minutes
Serves : 6
INGREDIENTS
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes
  • 2 cups fresh cauliflower florets
  • 1 can (15 oz each) garbanzo beans, drained, rinsed
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons Pure Wesson® Canola Oil
  • 2 flat-leaf tablespoons chopped fresh Italian
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
DIRECTIONS

Drain tomatoes and reserve 1/4 cup liquid. Discard remaining liquid.

Combine drained tomatoes, cauliflower, beans and onion in large bowl. In second bowl, whisk together reserved liquid, oil, parsley, vinegar, garlic salt and pepper.

Pour dressing mixture over vegetables; toss to coat.