1 (16 ounce) can kidney beans
1 (16 ounce) can wax beans
1 (16 ounce) can black eyed peas
1 (16 ounce) can cut green beans
1 teaspoon salt or 1 1/2 teaspoons herb salt substitute
1/4 cup herb flavored vinegar
1/2 cup vegetable oil
1/2 teaspoon crushed, dried tarragon
2 tablespoons snipped parsley
1/2 teaspoon dry mustard
1/2 teaspoon crushed, dried basil
1 medium onion, sliced in rings

Drain beans and place in shallow baking dish. Combine all remaining ingredients except onion rings; pour over beans. Cover and chill several hours or overnight.

Just before serving, add onion rings, toss lightly, and drain. Transfer to large lettuce-lined salad bowl.

Serves 12.