1 head cauliflower
1 bunch broccoli
3-4 carrots
2-3 sticks celery
1 green pepper
1 red pepper
1 can (15 oz.) baby corn, drained
1 (6 oz.) pitted black olives, drained
1 can garbanzo beans

DRESSING:

1 1/2 c. tarragon vinegar
3/4 c. vegetable oil
1 1/2 tsp. yellow mustard
1/4 c. sugar
2 cloves garlic, minced
1 1/2 tsp. salt
Pepper to taste

In large bowl, cut all vegetables to bite size pieces. Make dressing and blend well and pour on vegetables. Cover and refrigerate overnight to marinate.