MARINATED SALAD from Sharon C.

MARINATED SALAD from Sharon C. 1 17 ½ oz. can garbanzo beans, drained 1 16 oz. can pitted black olives, drained 1 8 oz. can artichoke hearts, packed in water, drained 1 8 oz. can green beans, drained 1 cucumber, thinly sliced 1 16 oz. bottle Italian dressing 1 teaspoon dried dillweed 1 teaspoon dried oregano, crumbled Freshly ground pepper, to taste Combine – Toss – Refrigerate at least two hours before serving. Can be topped with grated Parmesan cheese before serving. We never use the entire bottle of dressing. Dump everything into a strainer as the cans are opened, add the cucumber and dressing – easy easy.