italian vegetable salad

1/2 lb fresh green beans, cut in half
2 cups cauliflower florets
1 cup halved cherry tomatoes
1 cup canned chickpeas (garbanzo beans), drained, rinsed
1 cup sliced stuffed green olives
1/4 cup thinly sliced sun-dried tomatoes
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
Make It

ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.

ADD remaining ingredients; mix lightly. Cover.

REFRIGERATE 3 hours or until chilled.