1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can cut wax beans, drained
1 (16 oz.) can lima or black eyed peas, drained
1 (16 oz.) can cut green beans
1 med. green mango, 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
2 tbsp. parsley, snipped
1/2 tsp. dry mustard
1/2 tsp. tarragon
1/2 tsp. salt
1/2 tsp. basil

Combine all ingredients, mixing thoroughly and drizzle over the vegetables. Cover and chill several hours before serving.