1 (#303) can (16 oz.) can cut green beans
2 tbsp. sugar
1/4 tsp. allspice
Dash pepper
1/4 c. thinly sliced radishes
1/4 c. vinegar
1 tbsp. salad oil
1 tsp. dill weed or seed
1/4 tsp. salt
1/4 c. pickled cocktail onions
Tuna or salmon (optional)

Mix 2 tablespoons liquid from beans with vinegar, salad oil, sugar, dill seed, allspice, salt, pepper. Add to drained beans and let stand 1 hour at room temperature. At serving time add onions and radishes. Toss lightly. May be served with chunks of tuna or salmon as a main dish salad. 4 servings.