1 can Blue Lake Green beans, uncut and drained
1/4 c. salad oil
1 c. cider vinegar
Salt and pepper to taste
1/2 to 3/4 c. sugar
1 white Bermuda onion, sliced

Slice onion on top of green beans. Bring liquids to a boil with salt and pepper and pour over the onion and beans. Refrigerate over night. Serve cold.