2 (16 oz.) cans whole green beans, drained (I prefer Jack & the Beanstalk)
1 sm. onion, sliced and separated
2 tbsp. sugar
1/2 c. white wine vinegar
3 tbsp. chopped fresh parsley
1/2 c. vegetable or olive oil
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. dried basil
1/2 tsp. dried tarragon

Combine green beans and sliced onions; set aside. Combine sugar and vinegar; stir until sugar dissolves. Add remaining ingredients; stir well. Pour over green beans; cover and chill 8 hours or overnight. Yields: about 6 servings. You may stir several times while beans are marinating.