1 (1 lb.) can cut green beans
1 (3 1/2 oz.) jar pickled cocktail onions
1/4 c. white vinegar
2 tbsp. sugar
1 tbsp. vegetable oil
1 tsp. dill weed
1/4 tsp. allspice
1/4 tsp. salt
Dash of pepper
4 radishes, sliced
Tomatoes or cherry tomatoes

Drain green beans, reserving 2 tablespoons liquid. In a saucepan, combine reserved bean liquid with all other ingredients and seasonings except beans, onions, radishes and tomatoes. Bring to a boil; remove from heat, and pour over beans. Chill thoroughly.

Just before serving, toss with chilled, drained onions and radishes. Serve with halves of tomatoes or cherry tomatoes. Serves 4-6. If you always thought canned beans are yucky, try these.