| 1 1/2 C cooked red kidney beans | 1 1/2 C cooked garbanso beans |
| 2 C cooked green beans | 1/2 C green onions, chopped |
| 1/4 C raisins | 1/4 C hazelnuts |
| 1/2 C tarragon vinnigrette | |
| Cook beans until done, but still crisp. Drain and rinse in cold water. When cool drain again. Toss with raisins, hazelnuts and vinnigrette |