3/4 lbs. (3 c.) fresh green beans, cut in 2" pieces
1 cauliflower, broken into flowerettes
1 (14 oz.) can artichoke hearts, drained & cut in half
1 pt. cherry tomatoes
2 c. (12 oz.) mushrooms, sliced
1 (6 oz.) can pitted ripe olives, drained
3/4 c. rice vinegar
1/4 c. chopped parsley or 2 tbsp. freeze dried parsley
1 tbsp. thyme, crushed
1 tbsp. oregano, crushed
2 tsp. salt
2 tsp. coarsely ground pepper
1/4 c. olive oil

Cook beans and cauliflower in boiling water until tender but still crisp; drain. In large bowl place beans, cauliflower, artichoke hearts, tomatoes, mushrooms and olives. In a small jar, with a close fitting cap, combine vinegar, parsley, thyme, oregano, salt and pepper. Add oil and shake well to combine. Pour dressing over vegetables and toss to mix. Store in refrigerator in covered jar for up to 1 week. Makes about 3 quarts.