Ingredients
2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (14-1/2 ounces each) cut green beans, drained2 cans (14-1/2 ounces each) wax beans, drained1 jar (10 ounces) small pimiento-stuffed olives6 cups fresh broccoli florets, finely chopped (about 2 pounds)2 medium green peppers, chopped2 medium sweet red peppers, chopped1 medium red onion, chopped1 teaspoon dried basil1/2 teaspoon garlic salt1 bottle (16 ounces) Italian salad dressing
Preparation
In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving.
