Four Bean Salad

Yield: 12 servings

Ingredients

• 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

Instructions

1. Drain beans and place in shallow baking dish. Combine all remaining ingredients except onion rings; pour over beans.
2. Cover and chill several hours or overnight.
3. Just before serving, add onion rings, toss lightly, and drain.
4. Transfer to large lettuce-lined salad bowl.