1 lb. fresh mushrooms
1 lb. fresh green beans
1 c. salad oil
1/4 tsp. black pepper
1/3 c. cider vinegar
1/2 c. water
1 tsp. salt
1 tbsp. basil leaves
1/2 c. minced onions

Rinse, pat dry and halve mushrooms; set aside. Cut green beans into 1 inch pieces (about 4 cups), set aside.

In large pan combine oil, water, onion, vinegar, salt and pepper; bring to boiling. Add beans, return to boil reducing heat; cover and simmer 5-8 minutes or until almost tender. Add mushrooms and 1 tablespoon basil leaves; cover and simmer 2 minutes. Remove from heat. Cool, cover and refrigerate at least 2 hours before serving.