1 sm. roast
1 sm. can whole tomatoes
1 lg. onion, quartered
1 garlic clove
3 (16 oz.) cans green beans
1 (16 oz.) can wax beans
1 can dark kidney beans
1/2 onion, chopped
1 jar mushrooms
1/4 c. celery, chopped
1/2 head lettuce, chopped
2 tomatoes, chopped
2 avocados, chopped
1 jar vinegar & oil dressing

Boil the roast in water to which 1 onion, garlic, can of tomatoes, salt and pepper have been added. Simmer until roast is tender. Let it cool, then shred it. Combine beans, 1/2 onion, celery, mushrooms and vinegar and oil dressing. Season to taste. Add shredded meat to the above. Cover and refrigerate for 2 to 3 hours. Add lettuce, tomatoes and avocado just before serving.