Four Bean Salad

1 lb. can (2 cup) green beans, drained (fresh beans may be used)
1 lb. can (2 cup) cut yellow wax beans, drained
1 lb. can (2 cup) red kidney beans, drained
1 lb. can (2 cup) black-eyed peas, limas or chick peas, drained
1 med. green pepper thinly sliced in rings
1 med. onion, thinly sliced in rings

1/2 cup sugar
1/2 cup wine vinegar
1/2 cup salad oil
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. crumbled dry tarragon or tsp. fresh tarragon
1/2 tsp. basil leaves or 2 tsp. finely snipped fresh basil
2 tbsp. snipped parsley

Mix all vegetables in bowl, combine ingredients for dressing. Mix well. Drizzle over vegetables, cover and marinate several hours or overnight, stirring several times. Before serving, stir and drain.

Makes 12 servings

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Cajun Country -- New Iberia, Louisiana