1 (16 oz.) can cut green beans
1 can kidney beans
1 (7 oz.) pitted ripe olives
1 (15 oz.) marinated artichoke hearts
1 (6-8 oz.) can mushrooms
1 (4 oz.) diced pimento
1 1/2 c. diagonally sliced celery
1 thinly sliced med. onion

Drain vegetables. Combine with celery and onion.

1/4 c. tarragon vinegar
1 1/2 tsp. MSG
1 1/4 tsp. salt
1 tsp. sugar
1/4 tsp. Tabasco
1/2 c. oil
1/4 c. chopped parsley

Put vinegar in container. Add MSG, sugar and salt. Stir until dissolved. Add Tabasco and oil. Beat or shake well until blended. Pour over vegetables. Let marinate several hours or overnight. Sprinkle with parsley before serving.