1 lb. green beans, cut
1 can red kidney beans
7 oz. black pitted olives
1 (6-8 oz.) can mushrooms
1 (15 oz.) can artichoke hearts
1 (4 oz.) jar pimento, sliced
1 1/2 c. celery, sliced
1 med. onion, sliced
1/4 c. tarragon vinegar
1 1/4 tsp. salt
1 tsp. sugar
1 1/4 tsp. Tabasco
1/2 c. salad oil
1/4 c. parsley, chopped

Combine and drain vegetables, celery and onion. Make dressing in a jar, mixing vinegar, salt, sugar and spices. Pour dressing over vegetables and refrigerate overnight.