Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh green beans -- trimmed
                        salt to taste
   1      head          bibb lettuce
                        (or whatever lettuce you prefer)
   2      large         ripe tomatoes -- cut into wedges
   1      pound         cooked roast beef
     1/2  cup           sour cream
     1/4  cup           dijon mustard
   1      tablespoon    red wine vinegar
   1      tablespoon    lemon juice
   1      tablespoon    grated onion
                        pepper to taste
   2      tablespoons   capers -- drained
                        fresh parsley sprigs

Preparation:

In medium saucepan, cook beans in boiling water to cover w/ dash of salt till tender-crisp. In bowl w/ cold water, plunge beans. Drain well. On large platter, line w/ lettuce leaves. On lettuce, arrange green beans, roast beef and tomatoes. Set aside. In a small bowl, combine sour cream, mustard, vinegar, lemon juice, grated onion, salt and pepper to taste. Whisk till smooth. Spoon into mound in center of salad platter. To serve, top w/capers. Serve w/ parsley sprigs on side. Approximately 8 minutes.