Four bean salad

1 19 oz. can green beans, drained
1 19 oz. can red kidney beans, drained
1 19 oz. can yellow beans, drained
1 19 oz. can lima beans, drained
1 spanish onion, thinly sliced
1 green pepper, thinly sliced

1/2 cup sugar
1/2 cup vinegar
1/2 cup salad oil
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. tarragon
1/2 tsp. basil
2 tbsp. parsley
black or white pepper to taste

Combine beans, onion and green pepper.
Marinate several hours or overnight; stir several times in the following dressing.
Drain before serving.
Reserve marinade; return any leftovers to it.
Cover and refrigerate.

Mix all ingredients.