1 can cut green beans
1 can cut yellow wax beans
1 can kidney beans
1 can limas or black-eyed peas
1 medium green pepper, thinly sliced in rings
1 medium onion, thinly sliced in rings
romaine lettuce
1/2 c. sugar
1/2 c. wine vinegar
1/2 c. salad oil
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. crumbled dried tarragon leaves or 1/2 tsp. dried basil leaves or 2 tsp. finely snipped fresh basil
2 tbsp. snipped parsley

Place vegetables in large romaine-lined bowl. Combine remaining ingredients and drizzle over vegetables. Cover and marinate several hours or overnight.