Four Bean Salad

• 10 oz. pkg. frozen lima beans
• 9 oz. pkg. frozen cut green beans
• 1/3 c. tarragon vinegar or white wine vinegar
• 1/4 c. sugar
• 3 Tbsp. olive or salad oil
• 3 Tbsp. Dijon mustard
• 2 Tbsp. chopped parsley
• 1 1/4 tsp. salt
• 2 (15 1/4 to 19 oz.) cans red kidney beans
• 16 to 19 oz. white kidney beans

1. Prepare lima beans and green beans as labels direct, but do not add salt to either.
2. In large bowl with wire whisk or fork, mix vinegar, sugar, oil, mustard, parsley and salt until well blended.
3. Add all kidney beans (rinsed and drained), lima beans and green beans, tossing gently to coat.
4. Cover and refrigerate at least 6 hours to blend flavors, occasionally stirring to mix. Makes 10 servings.

frozen lima beans, green beans, tarragon vinegar, sugar, olive, mustard, parsley, salt, red kidney, white kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890322 (may not work)