Four Bean Salad
|Canned red kidney beans||16 Ounce, drained (1 Can)|
|Canned cut wax beans||16 Ounce, drained (1 Can)|
|Canned black-eyed peas/Canned limas||16 Ounce, drained (1 Can)|
|Canned cut green beans||16 Ounce, drained (1 Can)|
|Green pepper||1 Medium, thinly sliced into rings|
|Onion||1 Medium, thinly sliced and separated into rings|
|Sugar||1⁄2 Cup (8 tbs)|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Dried tarragon leaves/2 teaspoons finely snipped fresh tarragon||1⁄2 Teaspoon, crushed|
|Dried basil leaves/2 teaspoons finely snipped fresh basil||1⁄2 Teaspoon, crushed|
Line large salad bowl with romaine.
Layer drained red kidney beans, wax beans, black-eyed peas, green beans, and pepper rings in order given.
Top with onion rings.
Thoroughly combine sugar, vinegar, oil, parsley, salt, dry mustard, tarragon, and basil.
Drizzle over vegetables.
Cover; chill thoroughly, stirring occasionally.
Just before serving, stir; then drain.