1/2 c. vinegar
1/2 c. salad oil
1 tsp. salt
1/4 tsp. basil
1/4 tsp. oregano
1 lb. cauliflower
1 (#303) can (2 c.) whole green beans, drained
3/4 c. sliced green onions

Combine vinegar and oil and seasoning to form marinade. Divide cauliflower into flowerets and cook until tender; drain. When cool, combine with green beans and sliced green onions.

Pour marinade over vegetables and let stand overnight. Pimento may be added for color. Makes 8-10 servings.