1 pound fresh green beans
4 carrots, cut into julienne strips
2 Tbsps. oil
2 Tbsps. wine vinegar
½ tsp. salt
Pepper to taste
½ red onion
Wash and trim ends of green beans and prepare carrots.
In a 3-quart saucepan cook together in small amount water until tender, but still crisp, about 15 to 20 minutes.
Drain and place vegetables in bowl.
Mix oil, vinegar, salt and pepper. Slice onion wafer-thin. Add dressing to vegetables. Toss all ingredients and chill.
USE: 3-quart saucepan
YIELDS: 4-6 servings
