Cauliflower and Tomato Salad

• 1 (14.5 ounce) can Hunt's Fire Roasted Diced Tomatoes
• 2 cups fresh cauliflower florets
• 1 (15 ounce) can garbanzo beans, drained, rinsed
• 1/4 cup thinly sliced red onion
• 3 tablespoons Pure Wesson Canola Oil
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• 1 tablespoon cider vinegar
• 1/2 teaspoon garlic salt
• 1/8 teaspoon ground black pepper

1. Drain tomatoes and reserve 1/4 cup liquid.
2. Discard remaining liquid.
3. Combine drained tomatoes, cauliflower, beans and onion in large bowl.
4. In a second bowl, whisk together reserved liquid, oil, parsley, vinegar, garlic salt, and pepper.
5. Pour dressing mixture over vegetables; toss to coat.

tomatoes, fresh cauliflower, garbanzo beans, red onion, canola oil, fresh italian, cider vinegar, garlic salt, ground black pepper

Taken from allrecipes.com/recipe/cauliflower-and-tomato-salad/ (may not work)