2 cans Italian tomato wedges (cut up)
1 can pitted black olives (small or medium)
1 can or 2 water chestnuts sliced
1 can whole or sliced mushrooms
Garbanzo beans, (optional)
1/2 to 1 thinly sliced onion
1/2 bottle or whole small bottle Italian salad dressing

Drain all cans, reserve the juice from one of the cans of the tomatoes to cut taste of Italian dressing. Optional kidney beans, bamboo oo shoots, green olives, spring onions or bean sprouts can be added. Mix all ingredients one or two days ahead and refrigerate.