Four Bean Salad - cooking recipe

Ingredients

10 oz. pkg. frozen lima beans
9 oz. pkg. frozen cut green beans
1/3 c. tarragon vinegar or white wine vinegar
1/4 c. sugar
3 Tbsp. olive or salad oil
3 Tbsp. Dijon mustard
2 Tbsp. chopped parsley
1 1/4 tsp. salt
2 (15 1/4 to 19 oz.) cans red kidney beans
16 to 19 oz. white kidney beans

Preparation

Prepare lima beans and green beans as labels direct, but do not add salt to either.
In large bowl with wire whisk or fork, mix vinegar, sugar, oil, mustard, parsley and salt until well blended.
Add all kidney beans (rinsed and drained), lima beans and green beans, tossing gently to coat.
Cover and refrigerate at least 6 hours to blend flavors, occasionally stirring to mix. Makes 10 servings.