Shelly's Recipe

GREEN BEAN SALAD

Category: Salad

2 lbs snap beans, 3 inch lengths, end trimmed
Boiling water, lightly salted

Dressing
1 large sweet onion, thinly sliced
1/4 cup white wine or herb vinegar
1/2 cup olive oil
1 tsp fresh ground pepper
2 tsp fresh lemon juice
1 1/2 tsp salt
2 tbsp fresh parsley, finely minced
3/4 tsp sugar

Cook the snap beans in lightly salted boiling water just until tender, about 10 to 12 minutes. Drain in a colander and cool for about 10 minutes. In a large bowl combine the beans and the dressing . Mix gently. Cover and refrigerate for at least 2 hours. Mix again just before serving.