1 (16 oz.) pkg. frozen petit peas
1 (16 oz.) pkg. frozen baby limas
1 (16 oz.) pkg. frozen string beans
2 cans red kidney beans
1 c. plain yogurt
1 tbsp. chives
1 to 2 tbsp. wine vinegar and a pinch of tarragon OR 1 to 2 tbsp. tarragon vinegar
1/4 tsp. white pepper
1/4 tsp. sugar
1/8 tsp. garlic powder

Empty frozen peas, limas, and string beans into a colander. Put canned kidney beans on top. Rinse vegetables with cold water. (This thaws the vegetables and rinses the kidney beans in one step.) Mix all together, cover, and keep chilled until ready to dress and serve.

In a separate bowl, mix the remaining six ingredients thoroughly and chill until ready to combine with vegetables and serve.