Betty Crocker Four-Bean Salad

• 1 (16 ounce) can cut green beans, drained
• 1 (16 ounce) can wax beans, drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 1/2 ounce) can garbanzo beans, drained
• 1/2 cup finely chopped green pepper
• 1/2 cup sliced pitted ripe olives
• 1/4 cup sliced green onion
• 1/4 cup snipped parsley
• 1 (2 ounce) jar sliced pimiento, drained and finely chopped
• lettuce
• SPICY HERB DRESSING
• 1/2 cup sugar
• 1/2 cup wine vinegar
• 1/2 cup vegetable oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper sauce
• 1/4 teaspoon garlic powder

1. Prepare Spice Herb dressing by shaking all ingredients in tightly covered jar. Place remaining ingredients, except lettuce, in large bowl and toss with dressing. Cover and refrigerate at least 4 hours. Drain salad, reserving dressing. Serve in lettuce-lined bowl.
2. TIP: Reserved dressing can be refrigerated and used again within 1 week.

green beans, wax beans, kidney beans, garbanzo beans, green pepper, olives, green onion, parsley, pimiento, sugar, wine vinegar, vegetable oil, salt, dry mustard, pepper, red pepper, garlic

Taken from www.food.com/recipe/betty-crocker-four-bean-salad-505212 (may not work)