1 lb. can cut green beans, well drained
1 lb. can red kidney beans, drained
1 (7 oz.) can pitted ripe olives, drained
1 (6 or 8 oz.) can whole or sliced mushrooms, drained
1 (4 oz.) jar diced pimento, drained
1 (15 oz.) can artichoke hearts, drained
1 1/2 c. celery, sliced diagonally
1 med. red onion, sliced thin

Combine all canned vegetables (be sure they are WELL drained), celery and onion.

DRESSING:

1/4 c. tarragon or wine vinegar
1 1/2 tsp. Accent
1 1/4 tsp. salt
1 tsp. sugar
1 tbsp. fine herbs
1/4 tsp. Tabasco sauce
1/2 c. salad oil
1/4 c. chopped parsley

Measure vinegar, spices and oil; beat or shake until well blended. Pour over vegetables and refrigerate at least 3 or 4 hours or overnight. Turn into serving bowl and sprinkle with chopped parsley and capers (if desired). Serves 20-25 people.