Veggie Lovers Combo Salad

• 2 cups cut fresh green beans or wax beans (1 inch)
• 2 cups fresh or frozen peas, thawed
• 2 medium sweet red or yellow peppers, chopped
• 2 plum tomatoes, chopped
• 1/2 cup finely chopped red onion
• 1 cup mayonnaise
• 3/4 cup loosely packed fresh basil or Italian parsley leaves
• 2 tablespoons red wine vinegar
• 1 garlic clove, quartered
• Optional toppings: chopped cashews, chopped pecans, toasted sesame seeds and cooked and crumbled bacon

1. In a saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain beans and pat dry; place in a large bowl. Add remaining vegetables.
2. Place mayonnaise, basil, vinegar and garlic in a food processor; process until blended. Add to vegetables and toss to coat. Refrigerate, covered, at least 1 hour before serving. Just before serving, sprinkle with toppings as desired.

green beans, frozen peas, sweet red, tomatoes, red onion, mayonnaise, fresh basil, red wine vinegar, garlic, cashews

Taken from www.tasteofhome.com/recipes/veggie-lovers-combo-salad/ (may not work)