1 (16 oz.) can cut green beans
1 can red kidney beans
1 (6 to 8 oz.) can sliced mushrooms
1 can garbonzo beans
1 (7 oz.) can chopped ripe olives
1 can sliced carrots
1 (15 oz.) can artichoke hearts, cut up
1 (4 oz.) can pimento

Drain above vegetables.

Add: 1 1/2 c. diagonally cut celery 1 med. onion, sliced

Cover with marinade. Stir occasionally to marinate.

MARINATE:

1/4 c. tarragon vinegar
1 1/2 tsp. MSG
1 1/4 tsp. salt
1 tsp. sugar
1/2 c. salad oil
1 tbsp. fine herbs
1/4 tsp. Tabasco
1/2 c. chopped parsley
2 tbsp. capers

Make a day or two before using.