Rinse white and red kidney beans with hot
water. Drain and rinse canned green and yellow beans. Drain well.
In a glass bowl or nonreactive container,
combine kidney beans, green beans, yellow beans, celery, sweet corn, green onions and
peppers.
In small saucepan, whisk together vinegar,
oil, sugar, salt, mustard, pepper, tarragon, thyme and celery seeds; bring to boil. Boil
for 1 minute or until sugar dissolves. Pour over bean mixture; toss well.
Cover and refrigerate, stirring
occasionally, for at least 8 hours or up to 2 days.
Season to taste with more salt and pepper.
Spoon into lettuce-lined salad bowl or onto individual lettuce-lined plates.
Recipe from Full
of Beans, by Violet Currie and Kay Spicer.