2 large Vidalia onions, thinly sliced in rings
1 (8 oz.) can cut green beans, drained
1 (8 oz.) can sliced beets, drained
2 lg. cloves garlic, chopped
1 dozen pitted ripe olives (opt.)
2-3 tbsp. olive oil
1 1/2 tbsp. wine vinegar, Progresso brand
1/4 tsp. garlic powder or salt
1/8 tsp. black pepper
1/4 tsp. fines herbs or
fresh oregano and basil, chopped
Salt to taste, if needed

1. Combine all the salad ingredients in a large salad bowl which has been chilled. Add the chopped garlic and season with the garlic salt, pepper and the fines herbs.

2. Drizzle the oil and vinegar over the salad, toss gently until all the ingredients are mixed.

3. Taste, readjust seasonings to taste if needed and serve on chilled platters.

NOTE: A few Garbanzo or Cannelini beans would enhance this salad.