Skill required: Beginner
1 can (15 ounces) garbanzo beans
1 bottle (8 ounces) Italian salad dressing
1 can (8 ounces) pitted ripe black olives, chilled
1 can (16 ounces) tiny whole beets, chilled
1 can (11 ounces) hot green cherry peppers, chilled
2 jars (6 ounces each) marinated artichoke hearts, chilled
celery sticks - optional
1. Drain garbazo beans; place in a glass jar.
2. Pour salad dressing over beans.
3. Cover; refrigerate along with separate containers (or jars) of olives, beets, hot green peppers and artichokes.
4. Just before serving, drain beans, olives, beets, peppers and artichoke hearts.
5. Cut beets into halves.
6. Arrange vegetables in separate sections on platter.
Yield: 6-8 servings
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