1/2 lb. green beans, trimmed and snapped in two
2 1/2 tsp. olive oil
1 clove garlic, minced
1/2 tsp. tarragon
1/8 tsp. pepper
1 sm. zucchini, cut into matchstick strips
1 sm. red onions, sliced thin
1 1/2 tsp. tarragon flavored vinegar

Cook green beans in boiling water until tender but still crisp. Drain and rinse in cold water. In a medium size bowl, combine olive oil, garlic, tarragon and pepper. Add the green beans, zucchini and onion and toss well. Cover and refrigerate 2 to 3 hours, tossing occasionally. Just before serving add the vinegar and toss again.