Ingredients

1/2 of a large red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup Italian herb-flavored wine vinegar
Salt and freshly ground black pepper to taste
2 cloves garlic, crushed
2 pounds fresh green beans, ends trimmed

Directions

Bring a large pot of water to a boil. Place sliced onions in a colander over the sink. In a small bowl, stir together the oil, vinegar, salt and pepper until combined. Stir in the garlic. Set aside.

When the water comes to a boil, add green beans. Cover and cook 5-10 minutes, or just until the beans are bright green. Do not overcook. Pour the beans and hot water over the onions in the colander. Rinse under cold running water to cool down. Drain well for a few minutes.

Place the beans and onions in a large bowl or large zipper-top plastic bag. Pour in the dressing and mix with the vegetables. Chill for at least four hours or overnight, stirring or shaking occasionally. Serve cold or at room temperature.

Option: You can use herb-flavored vinegar. Combine 2 cups white wine vinegar with 1 cup fresh herbs, such as oregano and thyme, a couple of cloves of garlic and a bay leaf. Pour into a clean glass jar and let sit away from direct light for two weeks. Strain the vinegar into another clean glass jar and store it in the cupboard up for 1 year. Serves 6-8.