1/2 medium cabbage, shredded (4 cups)
2 medium cucumbers, quartered lengthwise and sliced (4 cups)
2 carrots, shredded (1 1/2 cups)
2 green onions, sliced
1 15- or 16 1/2-ounce can three-bean salad, drained
Seasoned salt (optional)
1 8-ounce bottle Italian salad dressing
1.In a large bowl, toss together all ingredients, except salad dressing. Add dressing and toss gently.
2.Cover; refrigerate 3 to 24 hours. Serve cold. Makes 16 to 18 servings.