1/2 lb. wax beans, cooked until crisp-tender
3 green onions, chopped
1 sm. red or green sweet pepper, diced
3 tbsp. oil
1 tbsp. wine vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped parsley
1/4 tsp. oregano

Combine all the ingredients. Toss, cover and refrigerate at least 1 hour.