Went over to a friend's campsite for dinner one night last week and she had a very nice cold supper on a hot night.

One of the dishes was a marinated green bean/vidalia onion salad that was so refreshing. And very easy, too.

MARINATED GREEN BEAN SALAD

green beans (lb. or lb. and a half approx.)
Vidalia onion, very thinly sliced
Ken's Italian Dressing
1 tsp. pesto
salt/pepper to taste
1 tsp. Herbs de Provence

Enough beans for a large bowl of green beans, probably a lb. or lb. and a half. Washed and cut diagonally. Steam in salted water until al dente.

While beans are cooking, slice a Vidalia onion VERY thinly, and place in bottom of glass bowl.

When beans are done, drain and immediately pour into glass bowl on top of the onions and let sit for a few minutes. Then pour some of Ken's Italian dressing over the mixture, stirring to moisten the beans and onions.

Put the Herbs de Provence into the palm of your hand and crush it with your other thumb to release some of the flavors and oils. Stir in pesto, salt and pepper and Herbs de Provence until all is incorporated. (Add the Ken's dressing and other ingredients while green beans and onions are still very warm.) Add more Dressing if desired - depends on how many beans you have.

Let marinate all day or at least 4 hours in the refrigerator.