1 head broccoli
1 head cauliflower
12 sm. mushrooms
1 sm. can Italian cut green beans
1 can pitted black olives
12 cherry tomatoes
1/2 c. vinegar
1 1/2 c. oil
1 tbsp. accent
1 tbsp. sugar
1 tbsp. dill weed
1 tsp. garlic salt
1 tsp. salt & pepper

In large pan bring 4 cups of water to boil. Add cut broccoli and cauliflower. Simmer for 5 minutes. Mix vinegar, oil, accent, sugar, dill weed, garlic salt, salt and pepper to make the dressing. Drain cooked vegetables and in large bowl mix with beans, olives and tomatoes. Pour dressing over vegetables and mix well. Cover and refrigerate for 12 hours, stirring several times to make sure vegetables are thoroughly coated with dressing. Serve cold.