2 lb. green beans, cut on angle into 2 inch pieces
1 sm. onion, minced
1/2 c. salad oil
1/4 c. wine vinegar
1 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan cheese
2 tbsp. chopped anchovy fillets; optional

Cook beans in 1 inch boiling salt water, covered, until tender, about 15 minutes. Drain; cool. Toss beans with rest of ingredients. Refrigerate. Makes 8-10 servings.