Super Four Bean Summer Salad

1 can (16 oz / 448 g) red kidney beans
1 can (16 oz / 448 g) cut wax beans or lima beans
1 can (16 oz / 448 g) black-eyed peas
1 can (16 oz / 448 g) cut green beans
1 large green pepper, sliced in rings
1 large red onion, sliced thinly into rings
Romaine leaves to line salad bowl
1/2 cup (120 ml) sugar
1/2 cup (120 ml) salad oil
1/2 cup (120 ml) wine vinegar
2 T (30 ml) fresh parsley
1/2 teaspoon (2.5 ml) dry mustard
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) dry tarragon leaves, crushed
1/2 teaspoon (2.5 ml) dry basil, crushed

Rinse and drain all beans thoroughly.  
Mix beans, green pepper and onion rings. 
 Thoroughly combine remaining ingredients; pour over vegetables. 
 Stir well.  Cover and chill for several hours, stirring occasionally.
  To serve, line bowl with romaine lettuce leaves and add salad.

Makes about 10 servings.