Recipe for cooking four bean salad

Super Salad Recipes :: Bean Salads

Four Bean Salad

1 (16 oz.) can kidney beans
1 (16 oz.) can wax beans
1 (16 oz.) can black eyed peas
1 (16 oz.) can cut green beans
1 tsp. salt or 1 1/2 tsp. herb salt substitute
1/4 C. herb flavored vinegar
1/2 C. canola oil
1/2 tsp. crushed, dried tarragon
2 Tbsp. snipped parsley
1/2 tsp. dry mustard
1/2 tsp. crushed, dried basil
1 med. onion, sliced in rings

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

Just before servings, add onion rings, toss lightly, and drain. Transfer to lrg. lettuce-lined salad bowl.

Servings 12.