Cauliflower Bean Salad

16 oz Italian Dressing; 2 8-Ounce bottles
2 tb Sugar
1 ts Dry Ground Mustard
4 lg Garlic Cloves; Crushed
32 oz French Style Green Beans; Drained, 2 Cans OR 16 oz Frozen French Style Green Beans; Thawed
32 oz Red Kidney Beans; Rinsed And drained, 2 Cans
1 c Green Onions; Chopped, About 10 Medium
1/2 c Fresh Parsley; Chopped
1 sm Head Cauliflower; Coarsely
-Chopped, about 4 cups

Garnish:
Lettuce

Mix the dressing sugar, mustard and garlic in a large glass or plastic bowl, blending well. Add the green beans, kidney beans, onions, parsley, and cauliflower and toss to coat. Cover and refrigerate about 3 hours or until well chilled, stirring occasionally. Just before serving, drain the salad. Line a salad serving bowl with lettuce leaves and spoon the salad onto the lettuce.

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