Makes 6 generous servings
Note: For best results, prepare the bean salad the night before and chill overnight. If that’s not possible, thoroughly chill before serving.
4 small cans of beans – your choice of black beans, red kidney beans, cannellini beans, chick peas, green beans, black-eyed peas, wax beans or any other bean.
¼ cup sugar
½ cup white vinegar
½ cup olive oil or salad oil
1 tsp. salt
½ cup fresh onion, minced
½ tsp. dry mustard
½ tsp. dried tarragon, crushed
2 T. parsley
½ tsp. dried basil
Drain and rinse beans and then place them in a large bowl.
In a separate bowl, wisk together all other ingredients.
Pour wisked ingredients over beans and stir just to mix.
Stir lightly before serving to incorporate all ingredients.