Romaine leaves
1 (16 oz.) can red kidney beans drained
1 (16 oz.) can cut wax beans drained
1 (16 oz.) can black eyed peas or limas, drained
1 (16 oz.) can cut green beans, drained
1 med. green pepper, thinly sliced into rings
1 med. onion, thinly sliced and separated into rings
1/2 c. sugar
1/2 c. wine vinegar
1/2 c. salad oil
1 tbsp. snipped parsley
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. dried tarragon leaves, crushed
1/2 tsp. dried basil leaves, crushed

Line large glass salad bowl with Romaine. Layer drained kidney beans, wax beans, black eyed peas, green beans and pepper rings in order given. Top with onion rings. Thoroughly combine sugar, vinegar, oil, parsley, salt, dry mustard, tarragon and basil. Drizzle over vegetables. Cover; chill thoroughly, stirring occasionally. Just before serving, stir; then drain. 12 servings.