6 green onions, including tops, chopped
1 garlic clove
1/3 c. salad oil
3 tbsp. lemon juice
1 tsp. salt
1 tsp. sugar
1 tsp. dry mustard
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. marjoram
1/4 tsp. pepper
2 lbs. fresh green beans

Mix dressing ingredients. Cook beans until tender but crisp. To serve hot, drain beans and turn into serving dish. Pour dressing over beans.

To serve cold, drain beans; run under cold water. Pour on dressing. Cover and chill, stirring several time 2 hours or overnight. Garnish with cherry tomatoes and red onion rings. Great served cold at picnics.