Marinated Vegetable Salad

This has to be one of my all time favorite salads. If first made it for a 4th of July get together, and have since then served it on many different occasions. It requires very little prep, and can be done in just a few minutes. If you love anti pasta salads, you are sure to enjoy this one!

Marinated Vegetable Salad
2 small jars of marinated artichokes, quartered (do not drain)
1 large can of pitted black olives, drained
1 can of garbanzo beans (chickpeas), drained
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium sweet purple onion, chopped
8 oz fresh mushrooms, cut in half
1 pint of grape or cherry tomatoes, whole
3/4 - 1 cup Balsamic Vinaigrette Dressing
2 tsp sugar
Salt & Pepper, to taste
Fresh basil or oregano, optional
Shredded Parmesan Cheese, optional

Combine all food ingrediants into large bowl. Combine the dressing, sugar, salt & pepper, mix well, and then pour over vegetables. Toss ingredients to coat. Garnish w/ fresh herbs or cheese, if desired. May be chilled for 10 min or so, but is best served immediately! Enjoy!