1 lb. whole green beans
1 c. water
1/4 c. diced onion
2 tbsp. fresh lemon juice
1 tbsp. olive oil
1 tbsp. red wine vinegar
1 tsp. oregano
1/4 tsp. salt

Snap off and discard ends of beans. In 2 quart saucepan bring water to a boil; add beans and onions and cook until beans are tender-crisp, 5 to 8 minutes. Drain well. In 1 1/2 or 2 quart bowl combine remaining ingredients; add warm beans and toss to coat. Cover bowl and refrigerate overnight or for at least 2 hours. Toss before serving.