antipasto salad

Ingredients

• 1 can chick peas, drained
• 1 can kidney beans, drained
• 1 cup cherry tomatoes, halved
• 2 cups broccoli florets, crisp cooked (5 min)
• 1 1/2 cups cubed mozzarella cheese
• 1 can artichoke hearts, drained & chopped
• 1 medium sweet pepper, seeded and cut into strips
• 1 medium zucchini, sliced
• 1 can sliced black olives, drained
• DRESSING
• 3 tablespoons red wine vinegar
• 2 medium sun dried tomatoes, packed in oil, drained & chopped
• 2 cloves garlic, minced
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon sugar (i use splenda)
• 1/4 cup olive oil
• 1 teaspoon salt & pepper to taste