• 1 lb. cut green beans, cooked
• 3 pimientos, chopped
• 1 T minced onion
• 5 or 6 sprigs parsley, chopped
• 3/4 cup oil and vinegar dressing
• Lettuce

Toss together all ingredients except lettuce. Let sit, refrigerated, for an hour or two. Serve on a bed of lettuce. Servings: 6

Mixed Bean Salad Variation: Add 1 cup of cooked and drained white cannelli beans or alubias and 1/2 cup cooked and drained garbanzo beans to green bean mixture and marinate together.