6 green onions (including tops), chopped
1 clove garlic, minced or pressed
1/3 c. salad oil
3 tbsp. lemon juice
1 tsp. each salt, sugar and dry mustard
1/4 tsp. each dry basil, oregano and marjoram leaves and pepper
2 lbs. green beans
Chopped tomato

For the dressing, mix together the onions, garlic, oil, lemon juice, salt, sugar, mustard, basil, oregano, marjoram and pepper; set aside.

Meanwhile, wash beans and snap ends. Arrange on a steamer rack. Cover and steam over boiling water until tender crisp, about 10 minutes.

To serve hot, drain beans and turn into a rimmed serving dish; pour dressing over all. To serve cold, immediately plunge beans into cold water; drain well, turn into a shallow bowl, and pour on dressing. Cover and chill, stirring several times, at least 2 hours or overnight.

Garnish by sprinkling with chopped tomatoes before serving.