1 (16 oz.) can cut green beans, drained
1 (15 1/2 oz.) can wax beans, drained
1 (15 1/2 oz.) can kidney beans, drained
1 (15 oz.) can garbanzo beans
1/2 c. finely chopped green pepper
1/2 c. sliced pitted olives
1/4 c. sliced green onions
1/4 c. snipped parsley
1 (2 oz.) jar sliced pimiento, drained and finely chopped
6 lettuce cups

Place all ingredients, except lettuce cups, in large bowl. Toss with dressing; cover and refrigerate at least 4 hours. Drain salad, reserving dressing; spoon into lettuce cups. Dressing can be refrigerated and used within 1 week.

SPICY HERB DRESSING:

1/2 c. sugar
1/2 c. vegetable oil
1/2 tsp. dry mustard
1/2 tsp. red pepper sauce
1/4 tsp. dried basil leaves
1/4 tsp. garlic powder
1/2 c. wine vinegar
1 1/2 tsp. salt
1/2 tsp. pepper

Shake all ingredients in tightly covered jar. About 1 1/2 cups dressing.