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Green Bean Salad

salads, vegetables

10 cups green beans; trimmed; about 2 1/2 pou
2 tablespoons wine vinegar
1 tablespoon vegetable oil
1/4 teaspoon (each) dried oregano, salt and pepper
1/4 red onion; thinly sliced
1 large tomato; diced

In large pot of boiling water, cook beans for 5 to 8 minutes or until tender crisp. Drain and chill under cold running water; drain again. (Make-ahead: Cover and refrigerate for up to 24 hours.) In large bowl, whisk together vinegar, oil, oregano, salt and pepper. Add beans and onion; toss to coat. Arrange on platter; garnish with tomato.

Contributor: Canadian Living Magazine, December, 2000

Yield: 10 servings

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