Drain tomatoes and reserve ¼ cup (60 mL) liquid. Discard remaining liquid. Combine drained tomatoes, cauliflower beans and onion in a large bowl. In second bowl whisk together reserved liquid, oil, parsley, vinegar, garlic, salt and pepper. Pour dressing mixture over vegetables ; toss to coat.

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540 mL Aylmer Accents garlic and olive oil tomatoes 2 cups (500 mL) fresh cauliflower florets 15 oz garbanzo beans, drained, rinsed 1/4 cup (60 mL) thinly sliced red onion 3 Tbsp. (45 mL) canola oil 2 Tbsp. (30 mL) italian (flat-leaf) parsley leaves 1 Tbsp. (15 mL) cider vinegar 1/2 tsp. (7 mL) garlic salt 1/8 tsp. (1/2 mL) ground black pepper