Harvest Vegetable Salad

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Bowl with Spoon

Prep time:
15 MIN

Kitchen Timer

Cook time:
90-240 MIN

Silouette of 2 people



Serving Size:
1 Cup


  • 3 cups cauliflower florets, fresh or frozen thawed
  • 2 cups broccoli florets, fresh or frozen thawed
  • 1 can (15.5 ounces) 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
  • 1 Tablespoon fresh cilantro or parsley, chopped
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil (optional)


1. In a large bowl, combine all salad ingredients.
2. In a small jar with a tight fitting lid, combine all dressing ingredients and shake well to mix.
3. Pour dressing over vegetables and stir to coat vegetables.
4. Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.


• For softer texture, use thawed frozen cauliflower, broccoli, and carrots or steam or parboil the vegetables before adding them to the large mixing bowl.