1 1/2 lb. green beans
1 sm. red onion, thinly sliced
1 c. pitted sm. ripe olives
1/2 c. bottled Italian salad dressing
1 lg. tomato, chopped (about 1 c.)

Cut beans crosswise into 1 inch pieces. Heat beans and 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5-10 minutes; drain. Stir in onion, olives and dressing. Cook uncovered over medium heat just until onion is tender, about 3 minutes. Sprinkle with tomato.

2 packages (10 ounces each) frozen cut green beans, cooked and drained, can be substituted for the fresh green beans.

Green Beans Vinaigrette: After draining beans, stir in remaining ingredients. Cover and refrigerate at least 8 hours but no longer than 48 hours.