1 (16 oz.) can kidney beans
1 (16 oz.) can cut green beans
1 (16 oz.) can garbanzos
1 (16 oz.) can green lima beans
1/4 c. sugar
1/2 c. oil
1/2 c. red wine vinegar
1/2 onion, cut into pieces
1 sm. green pepper, cut into pieces
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. dried tarragon leaves
1/2 tsp. dried basil leaves
1/4 tsp. black pepper

Drain beans and combine in large bowl. In blender, combine sugar, oil, vinegar, onion, green pepper and seasonings. Blend until onion and green pepper are finely chopped. Pour dressing over beans; stir. Chill overnight, stirring occasionally. 8-10 servings.