Little effort, big reward: Four Bean Salad

Found this recipe in Better Homes and Garden's Best-Loved Community Recipes cookbook and it's been in our regular rotation ever since. Modified slightly from the original, which is served over Romaine lettuce, we eat this on its own.
   This is the perfect recipe for those don't-much-feel-like-cookin' days.
   But the best thing about the recipe is that it can be modified to what's on hand...we've thrown just about any salad veggie into it with great results.
   Pictured here you'll see the last of sweet peppers we cut up and froze from Garden 2010. Hope we have as much luck with our peppers this year.
   Since I'm not a big meat eater, this Four Bean Salad makes a quick meal!  
   As we had our main meal at lunch today, this is what I'll be eating for supper tonight. What's going on your plate tonight?
Four Bean Salad 
1 15- or 16-ounce can cut green beans, rinsed and drained
1 15- or 16-ounce can cut wax beans, rinsed and drained
1 15- or 16-ounce can garbanzo beans, rinsed and drained
1 15- or 16-ounce can red kidney beans (or red beans), rinsed and drained
1/2 cup chopped sweet pepper
Small to medium red onion or sweet onion, thinly sliced into rings
Dressing
1/2 cup white wine vinegar or white vinegar
1/3 cup salad oil
1/3 cup sugar
1/2 Tablespoon dried parsley
1 teaspoon dry mustard
1 teaspoon dried basil, crushed
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon salt
1. In a large bowl, combine drained, rinsed green beans, wax beans, garbanzo beans, red kidney beans, sweet pepper, and onion.
2. Combine and lightly whisk all dressing ingredients. Pour over vegetables; stir lightly. Cover and chill for at least 4 hours or up to 24 hours (Best served next day!), stirring occasionally. Serve with a slotted spoon.