{soups-salads-and-salad-dressings} Four Bean Salad

 

Four Bean Salad

 

1 (16 ounce) can kidney beans

1 (16 ounce) can wax beans

1 (16 ounce) can black eyed peas

1 (16 ounce) can cut

green beans

1 teaspoon salt or 1 1/2 teaspoons herb salt substitute

1/4 cup herb flavored vinegar

1/2 cup

vegetable

 oil

1/2 teaspoon crushed, dried tarragon

2 tablespoons snipped parsley

1/2 teaspoon dry mustard

1/2 teaspoon crushed, dried basil

1 medium onion, sliced in rings

 

Drain beans and place in shallow baking dish. Combine all remaining ingredients except onion rings; pour over beans. Cover and chill several hours or overnight.

 

Just before serving, add onion rings, toss lightly, and drain. Transfer to large lettuce-lined

salad

 bowl.

 

Serves 12.  Enjoy.

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