DRESSING:

1/2 c. vegetable oil
1/2 c. red wine vinegar
2 tsp. salt (opt.)
2 tsp. dried tarragon leaves, crumbled
1 glove garlic, crushed
1/4 tsp. pepper

GREEN BEAN SALAD:

6 (16 oz.) cans whole green beans, drained
4 tomatoes
1 (14 oz.) can hearts of palm or 1 (16 oz.) can yellow wax beans

Cut tomatoes in eighths. Drain hearts of palm and cut in quarters lengthwise.

Layer green beans in flat dish, then cover with palm hearts or wax beans. Place tomatoes around dish or to preference. Pour dressing over entire dish. Refrigerate 3 to 4 hours or overnight. many variations can be done with this recipe. Serves 8.