Four Bean Salad - cooking recipe

Ingredients

1 (16 oz.) can kidney beans
1 (16 oz.) can cut wax beans
1 (16 oz.) can green beans
1 (16 oz.) can garbanzo beans
1/2 c. sugar
1/2 c. white or red wine vinegar
1/2 c. salad oil
1 tsp. salt
1 tsp. Accent
1/2 tsp. dry mustard
1/2 tsp. dried basil, crushed
1/2 tsp. dried tarragon, crushed
2 Tbsp. fresh parsley, snipped

Preparation

Drain beans in colander and rinse until water runs clear.
In a glass jar, mix remaining ingredients and shake.
Place rinsed beans in dish; shake vinegar mixture and pour over beans.
Chill at least four hours, stirring several times.
This keeps well.
I double recipe for picnics and pot-luck dinners.