1 (10 oz.) pkg. frozen lima beans
1 (10 oz.) pkg. frozen black-eyed peas
2 tsp. chicken bouillon granules
1/2 tsp. dried basil, crushed
1 (15 1/2 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 c. chopped sweet red, yellow, or green pepper
1/2 c. chopped celery
2 sliced green onions
2 tbsp. snipped parsley
1/3 c. salad oil
1/3 c. vinegar
1/2 tsp. dry mustard
1 clove garlic, minced

In a saucepan cook the frozen lima beans and black-eyed peas in 1 cup water according to package directions, except add the chicken bouillon granules and basil. Drain; set aside to cool.

In medium mixing bowl combine the cooled lima beans and black-eyed peas, the kidney beans, garbanzo beans, sweet red pepper, celery, green onions, and parsley; toss.

For dressing, in Quick Shake container, combine salad oil, vinegar, dry mustard, and garlic. Apply seal; shake to mix well. Pour the dressing over bean and vegetable mixture in mixing bowl; toss to coat. Apply seal and chill for 3 to 24 hours. If desired, garnish with a pepper ring and a parsley sprig. Makes about 7 cups.