1 (16 oz.) can each of four kinds of beans (red, kidney, green, wax, lima, etc.)
1 med. green pepper, thin rings
1 med. onion, thin rings, separated
1/2 c. sugar
1/2 c. salad oil
2 tbsp. snipped parsley
1/2 c. wine vinegar
2 tbsp. snipped parsley
1/2 tsp. dry mustard
1/2 tsp. dried basil
1/2 tsp. tarragon leaves crushed

Line large bowl with Romaine or lettuce. Pour combined sugar, vinegar, oil, parsley, salt, mustard, tarragon and basil over layered vegetables. Chill. Stir occasionally. Before serving, stir then drain. Place in large serving bowl lined with Romaine or lettuce.