Four Bean Salad

• 1 lb. can (2 c.) kidney beans, drained
• 1 lb. can (2 c.) cut wax beans, drained
• 1 lb. can (2 c.) black-eyed peas, drained
• 1 lb. can (2 c.) cut green beans, drained
• 1/2 tsp. dried basil
• 1/2 c. sugar
• 1/2 c. vegetable oil
• 1/2 c. white vinegar
• 1/2 c. salad oil
• 1 tsp. salt
• 1/2 tsp. dry mustard
• 1/2 tsp. dried tarragon, crushed
• 2 Tbsp. snipped parsley
• 1 medium onion, thinly sliced and in rings

1. Place beans in shallow baking dish.
2. Combine all remaining ingredients, except onion rings.
3. Pour over beans.
4. Cover and chill several hours or overnight.
5. Just before serving, add onion rings.
6. Toss lightly, drain.
7. Transfer to large lettuce-lined salad bowl.
8. Makes 12 servings.

kidney beans, wax beans, blackeyed peas, green beans, basil, sugar, vegetable oil, white vinegar, salad oil, salt, dry mustard, tarragon, parsley, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=492634 (may not work)