1 lb. green beans, sliced diagonal
1 clove garlic, chopped fine
6 tbsp. olive oil
2 tbsp. tarragon vinegar
1/2 tsp. salt
Fresh ground pepper
2 med. tomatoes, sliced into wedges
1/3 c. black olives, pitted

Fill large saucepan with water. Add salt and string beans. Cook until tender, but still firm. Drain and set aside. Place beans in bowl with remaining ingredients except olives and tomatoes. Mix well and chill overnight. To serve add tomatoes and olives.