1 can green beans
1 can yellow wax beans
1 can red kidney beans
1 can black-eyed peas or 1 can small lima beans
1 medium green pepper, cut into thin rings
1 medium onion, cut into thin rings
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. dried tarragon
1/2 tsp. crushed basil
2 tbsp. minced parsley
4 to 6 romaine lettuce leaves

Drain each can of beans and combine thoroughly in large bowl. To beans, add green pepper and onion.

In separate bowl, combine the sugar, wine vinegar, salad oil, salt, dry mustard, tarragon, basil and parsley. Pour over beans. Cover and let stand in refrigerator overnight, stirring once or twice during the evening to insure mixture is well-marinated.

When ready to serve, stir beans well and drain off remaining marinade. Line large salad bowl with romaine leaves. Add bean mixture.