This salad uses mostly canned vegetables, but tastes like something much fancier. If you like olives and the flavor of salty, marinated vegetables, you'll love this salad. It makes a perfect lunch to eat on the go.
5 sun dried tomatoes, canned in oil, drained and chopped into bite size pieces
1 can garbanzo beans, drained
1 can artichoke hearts, drained and chopped
1 (8-oz) package of mushrooms, cleaned and chopped
½ cup fresh red bell peppers or cherry tomatoes, chopped
1 can low sodium black olives, drained and chopped
1/2 cup feta cheese or mozarella (mozarella balls are perfect for this!)
Combine all ingredients and eat immediately.
Chop everything into 1/2 inch pieces if serving to children under 3 to prevent choking.
Leftovers are good for about one day in the fridge.
If you want to make it ahead, leave out the mushrooms and replace with cooked pasta