2 cans Blue Lake green beans
1 can Mexicorn
1 can artichokes
1 can mushrooms
1 cucumber, sliced thin
2 green onions, sliced
1 can Contadina sliced tomatoes

Layer vegetables in large bowl. Sprinkle layers with a little garlic salt and coarse pepper. Pour dressing over and refrigerate 12-24 hours.

DRESSING:

1/2 c. brown sugar
2/3 c. tarragon vinegar
1/2 c. salad oil
2 dashes Tabasco