2 c. cut fresh green beans or 1 (9 oz.) pkg. frozen cut green beans or frozen Italian-style beans
1 c. fresh or frozen cauliflower flowerets
1 (2 oz.) jar sliced pimento, drained
1/4 c. reduced-calorie or oil-free Italian salad dressing

Cook fresh green beans and cauliflower in a small amount of boiling water for 8 to 10 minutes or until crisp tender. (Or cook frozen green beans and cauliflower according to package directions, except omit salt.) Drain vegetables. Place in a mixing bowl. Add pimento and salad dressing. Toss until vegetables are coated. Cover and chill for 4 to 24 hours. Makes 4 servings.