1 lb. fresh green beans
Boiling salted water
1/3 c. pine nuts
1/4 c. olive oil
1/4 c. vinegar
1 tsp. oregano leaves
1/2 tsp. basil leaves
1/2 tsp. garlic salt
Salt and pepper to taste
1/4 c. grated Parmesan cheese

Snip ends from beans; cut in half. Rinse well. Cook beans uncovered in a large amount of boiling water until barely tender when pierced with a fork, 5-8 minutes. Drain, plunge in cold water and drain again. Cover and chill.

Spread pine nuts in shallow baking pan and place in 350 degree oven until light brown, approximately 15 minutes.

In large pan combine oil, vinegar, oregano, basil, garlic salt and toasted pine nuts. Add beans and place over medium low heat until heated thoroughly, turning several times so beans are well coated. Season to taste with salt and pepper. Transfer to serving dish and sprinkle with Parmesan cheese. 4 servings.

Also delicious as a chilled vegetable accompaniment. After refrigerating, let stand at room temperature 30 minutes before serving.