2 (10 oz.) pkg. broccoli spears, frozen
1 red onion, coarsely chopped
2 c. celery, sliced
1 (6 oz.) can pitted black olives, sliced
1 can garbanza beans
1 (8 oz.) can water chestnuts, sliced
1 pt. cherry tomatoes, halved
1 (8 oz.) Italian dressing

Cook broccoli until tender according to package directions. Mix all together gently. Pour dressing over all and refrigerate at least 4 hours before serving. Nay vegetables may be substituted.