Four Bean Salad
1-1 lb can (2 cps) each of kidney beans, cut wax beans, black eyed peas, and cut green beans, all drained
1/2 cp sugar
1/2 cp white wine vinegar
1/2 cp salad oil
1 tsp salt
1/2 tsp dry mustard
1/2 tsp dried tarragon, crushed
1/2 tsp dried basil, crushed
2 tsp snipped parsley
1 medium onion, thinly sliced and separated into rings
1 - Place the four kinds of beans in separate mounds in a shallow baking dish.
2 - Combine all remaining ingredients except onion rings; pour over beans.
3 - Combine and chill several hours or over night.
4 - Just before serving drain beans.
5 - Reserve a few onion rings for garnish.
6 - In a large salad bowl, layer kidney beans, wax beans, blck eyed peaws and green beans, adding a few onion
rings to each layer.
7 - Top with onion rings.
8 - Toss lightly before serving.
Makes 12 servings