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/Lima beans||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)|
|Snipped parsley||2 Tablespoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Dried tarragon leaves/2 teaspoon finely snipped fresh tarragon||1⁄2 Teaspoon, crushed|
|Crumbled dried basil leaves/2 teaspoon finely snipped fresh basil||1⁄2 Teaspoon|
1. Line large salad bowl with romaine and layer drained red kidney beans, wax beans, black-eyed peas, green beans and pepper rings in order given.
2. Top with onion rings.
3. In a bowl thoroughly combine sugar, vinegar, oil, parsley, salt, dry mustard, tarragon and basil and drizzle over vegetables.
4. With cover chill, stirring occasionally.
5. Stir then drain and serve.