Drain and rinse the green beans, waxed beans, kidney beans, and black-eyed peas.

Drain the beans again thoroughly.

In a large bowl, combine the drained beans, red or white vinegar, oil, sugar, dry mustard, dried crushed tarragon, dried basil, parsley, and thinly sliced red onion.

Mix all ingredients well to ensure even distribution of the dressing.

Cover the bowl tightly.

Refrigerate the salad for at least 30 minutes to allow flavors to meld.

Stir the salad occasionally or before serving to redistribute the dressing.