Four Bean Salad

• 1 lb. can (2 c.) kidney beans, drained
• 1 lb. can (2 c.) cut waxed beans, drained
• 1 lb. can (2 c.) cut green beans, drained
• 1 lb. can (2 c.) black-eyed peas, drained
• 2 c. thinly sliced carrots
• 1 medium onion, thinly sliced and separated in rings
• 1/2 c. sugar
• 1/2 c. white or red vinegar
• 1/3 to 1/2 c. canola oil
• 1/2 tsp. salt (optional)
• 1/2 tsp. dry mustard
• 1/2 tsp. tarragon, crushed
• 1/2 tsp. dried basil
• 2 Tbsp. snipped fresh parsley or dried

1. Simmer wax beans, green beans and carrots (put carrots on bottom of saucepan) in water or liquid from beans (just enough to cover) for 15 minutes. Drain and cool.
2. Add kidney beans and black-eyed peas.
3. Combine the remaining ingredients and mix thoroughly.
4. Pour the oil mixture over the beans.
5. Cover and chill before serving.
6. Serves 12 to 15.
7. For smaller servings, recipe can be cut in half for smaller amount.

kidney beans, beans, green beans, blackeyed peas, carrots, onion, sugar, white, canola oil, salt, dry mustard, tarragon, basil, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470699 (may not work)