2 pkg. (9 oz.) frozen whole green beans
1 lg. cucumber, pared and thinly sliced
1 med. green pepper, cut in 1 inch long strips
1 c. radishes
1/2 c. green onions, sliced
1 head Boston lettuce, washed and crisped

Line shallow bowl with lettuce leaves. Mound green beans in center, arrange remaining vegetables decoratively around edge. At the table, shake chilled dressing well (below) and pour over salad and toss.

DRESSING:

3/4 c. salad or olive oil
6 tbsp. tarragon wine vinegar
3 tbsp. lime or lemon juice
4 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients for dressing in jar with tight fitting lid. Shake vigorously to blend. Cook green beans as package label directs, drain. In medium bowl, toss with half the dressing. Cover, refrigerate. Toss occasionally. Chill at least two hours.