Shelly's Recipe

*BEAN SALAD*

Category: Salad

1 (1 lb) cans of each:
Green Beans, cut
Yellow Wax Beans, cut
Kidney Beans
Lima Beans
Garbanzo Beans, or Chick Peas

Pour all the beans, just pile them in, in a colander. Let drain. I suggest you start with the Kidney Beans, as they sometimes are in a thicker sauce.

Chop 1 medium green pepper and 1 medium onion. Place all beans, chopped green pepper and onion in a bowl.

Dressing:
In a two cup measuring cup, combine:
1/2 cup salad oil, not olive oil
1/2 cup red wine vinegar
1/2 cup sugar
1 tsp salt
1/2 tsp dry mustard
1/2 tsp dried basil, crushed
1/2 tsp dried tarragon, crushed
2 tbsp fresh parsley, chopped

Combine well. Pour over vegetables in bowl. Stir gently. Cover and refrigerate for several hours or overnight. The longer the better. You may wish to stir occasionally.

NOTE: Some people like to drain this before serving. I simply provide a slotted spoon.