• 1 can of: Wax cut beans, cut green beans, red kidney beans.
  
• 1 8 oz. can of sliced black olives.
  
• 1 8 oz. can of sliced mushrooms.
  
• 1.5 cups (or 3 stalks) of celery diag. cut.
  
• 1 can of artichoke hearts.
  
• 1 med. onion (sliced thin)
  
• Dressing:
  
• 1.5 teaspoon Accent
  
• 1.25 teaspoon salt
  
• 1 teaspoon vegan sugar
  
• 1 tablespoon fines herb or "Spice Islands" - herb mixture
  
• 1/4 teaspoon tabasco sauce
  
• 1/2 cup salad oil
  
• 1/4 cup fresh parsley (finely chopped)
  
• 2 Tbps. capers
  

Serves: 10.

Preparation time: 4 hrs. min..

Combine drained vegetables, celery and onions. For dressing, measure
vinegar into a container, add accent, salt and vegan sugar and stir until
disolved. Add fine herbs, tabasco, and salad oil. Beat or shake
until well blended. Four over vegetables. Refrigerate several hours
(or BEST... overnight)... turning several times. Place in serving
bowl and sprinkle with capers and/or parsley...(parsley may be added
to the oil mixture for richer dressing flavor).

Source: my mom... don't know where she got it.