2 tbsp. salad oil
1 (1 lb.) can Del Monte Blue Lake cut green beans
1 tbsp. salad oil
1/2 tsp. salt
3/4 c. of 1/2 inch bread cubes
1 tbsp. vinegar
1 tsp. minced onion
2 to 3 tbsp. grated Parmesan cheese

In the 2 tablespoons oil, saute the bread cubes until golden brown and crisp. Drain beans. Mix vinegar, 1 tablespoon oil, onion and salt. Turn beans into skillet with the bread cubes; pour vinegar mixture over beans. Heat and stir until hot. Sprinkle with cheese.

Serves 4. Ideal with fish and shellfish.