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1 can cut green beans
1 can red kidney beans
1 can pitted ripe olives
2 cans artichoke hearts
2 cans whole mushrooms
1 jar (4 oz.) pimento, chopped
1-1/2 c. celery, cut diagonally
1 medium red onion, thinly sliced

Drain all cans well and mix together in large bowl.

1/4 c. tarragon vinegar
1/2 c. salad oil
1-1/4 tsp. salt
1-1/2 tsp. MSG (optional)
1 tsp. sugar
1 Tbsp. fines herbs
1/4 tsp. Tabasco

Mix well and pour over bean mixture. Refrigerate overnight.

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