Italian Green Bean Salad: Cook or steam 1# green beans until tender. If beans are large, cut French style into lengthwise strips. Drain and pour your favorite vinegrette dressing over the warm beans and toss. Refrigerate at least two hours and serve with tomato wedges and sliced onion. Sprinkle with parmesan cheese and garnish with olives.

Italian Style Beans: Parboil beans and cool. Marinate in a little vinegar with garlic powder and

salt.