DRESSING:

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

GREEN BEAN SALAD:

6 (16 oz.) cans whole green beans, drained
4 tomatoes, cut in eighths
1 (14 oz.) can hearts of palm, drained & cut in quarters lengthwise

To Prepare Dressing: Combine all ingredients; set aside.

To Prepare Green Bean Salad: Arrange green beans, tomato wedges and hearts of palm in a large bowl. Pour dressing over vegetables. Cover and chill for 2 to 3 hours. Serves 12.