Three-Bean Salad - cooking recipe

Ingredients

1 c. cooked, drained soybeans, garbanzos, limas, kidney beans, navy beans or other small legumes
3 Tbsp. vegetable oil
1 Tbsp. vinegar
1/4 tsp. salt
1/4 tsp. tarragon
1/4 tsp. dry mustard
1/4 tsp. sugar
1/4 tsp. pepper

Preparation

Stir ingredients together.
Cover tightly and refrigerate for at least 24 hours.
Drain and serve on a bed of chopped lettuce or spinach.