Four-Bean Salad - cooking recipe

Ingredients

1 (16 oz.) can wax beans, drained
1 (16 oz.) can green beans, drained
1 (15 oz.) can lima beans, drained
1 (15 oz.) can red kidney beans, drained
1 large green pepper, cut in 1-inch strips
1 medium onion, thinly sliced
1 pt. cherry tomatoes, halved
1 medium cucumber, thinly sliced
1/2 c. red wine vinegar
1/2 c. vegetable oil
1/2 c. sugar
2 Tbsp. chopped, fresh tarragon or 1/2 tsp. dried whole tarragon
2 Tbsp. fresh basil or 1/2 tsp. dried basil
2 Tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. dry mustard
lettuce leaves

Preparation

Combine the first 8 ingredients in a large bowl; toss gently. Combine next 8 ingredients in a jar.
Cover tightly and shake vigorously.
Pour marinade over vegetables, tossing gently.
Cover vegetables and chill at least 4 hours.
Serve in a lettuce-lined bowl, if desired.
Yields 12 to 15 servings.