Marinated Bean Salad

15 oz. cooked black-eyed peas, rinsed and drained
15 oz. cooked kidney beans, rinsed and drained
15 oz. cooked cut green beans, drained
15 oz. cooked wax beans, drained
3 Tbsp. canola oil
3 Tbsp. vinegar
3 Tbsp. sugar
1 Tbsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard

1/4 tsp. dried basil
1/4 tsp. dried tarragon
1 onion, thinly sliced into rings
 
Combine beans and peas in a large bowl. In a small bowl, combine the next nine ingredients; mix well. Pour over bean mixture and stir well. Cover and chill for at least 2 hours. Stir every hour or two, if possible. Add onion rings just before serving. Serve with a slotted spoon.

Yield: 10-12 servings