2 cans (1 lb. each) cut Blue Lake green beans
1 can (1 lb.) stewed tomatoes, undrained
1 env. Italian dressing mix
3 tbsp. salad oil
2 tbsp. good wine vinegar

Drain beans. In large bowl, gently mix tomatoes, dressing mix, oil and vinegar. Stir in the beans. Cover and let stand several hours or overnight to blend the flavors. Serve hot or cold. Heat in casserole equipped with burner.