2/3 c. Wesson oil
1/3 c. vinegar
1/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. rosemary
1/4 tsp. sweet basil
1 clove garlic
1 lg. onion
1 c. dill pickles
2 cans whole green beans

Cut onions in rings. Chop 1 cup dill pickles; add to green beans. Combine remaining ingredients in a jar. Mix well and pour over bean, onion and pickle mix. Let stand overnight.