Four-Bean Salad

• 1 (16 oz.) can wax beans, drained
• 1 (16 oz.) can green beans, drained
• 1 (15 oz.) can lima beans, drained
• 1 (15 oz.) can red kidney beans, drained
• 1 large green pepper, cut in 1-inch strips
• 1 medium onion, thinly sliced
• 1 pt. cherry tomatoes, halved
• 1 medium cucumber, thinly sliced
• 1/2 c. red wine vinegar
• 1/2 c. vegetable oil
• 1/2 c. sugar
• 2 Tbsp. chopped, fresh tarragon or 1/2 tsp. dried whole tarragon
• 2 Tbsp. fresh basil or 1/2 tsp. dried basil
• 2 Tbsp. chopped parsley
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• lettuce leaves

1. Combine the first 8 ingredients in a large bowl; toss gently. Combine next 8 ingredients in a jar.
2. Cover tightly and shake vigorously.
3. Pour marinade over vegetables, tossing gently.
4. Cover vegetables and chill at least 4 hours.
5. Serve in a lettuce-lined bowl, if desired.
6. Yields 12 to 15 servings.

wax beans, green beans, lima beans, red kidney beans, green pepper, onion, cherry tomatoes, cucumber, red wine vinegar, vegetable oil, sugar, tarragon, fresh basil, parsley, salt, dry mustard, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217577 (may not work)