Green Bean Salad
from Betty Siegel - Massachusetts, USA

• about 1 lb cooked green beans
  (snap, string, whatever you call them)
• 1 onion, chopped (size is your preference)
• 1 or more cloves garlic, pressed
• bottled non-fat, low-fat, or regular Italian dressing to moisten.

I like to make it the night before so don't have to fool around when I get home at night, especially in the summer.

Sprinkle with 3 T chopped, toasted walnuts.

We took this to a non-vegetarian pot-luck and had people looking for seconds and thirds.