1 1/2 c. cooked red kidney beans
1/2 c. cooked black eyed beans
1 1/2 c. cooked chick peas
1 1/2 c. cooked butter beans
1 c. shelled broad beans
2 c. sliced green beans, blanched

DRESSING:

2 1/2 tbsp. brown sugar
1/2 c. white wine vinegar
3/4 tsp. salt
2 1/2 tbsp. parsley
1/2 tsp. ground black pepper
1/2 c. olive oil
3/4 tsp. dry mustard powder
3/4 tsp. dried basil leaves
1 lg. red onion, peeled thinly, sliced into rings

Mix all the beans together in a large bowl. Mix sugar and vinegar together with salt and pepper to taste. Stir in the oil, mustard and basil. Pour vinegar mixture over beans. Mix thoroughly. Refrigerate until ready to serve. Before serving, mix in onion rings and parsley.