Recipe(tried): Marinated Green Bean Salad Side Dish

Everyone has the basic green bean salad, but this is quite different from those and everyone has loved it and taken the recipe. A friend of mine from N.H. made it for us one night and gave me the recipe. Follow the instructions carefully as that's why this recipe is somewhat different.

JANET'S MARINATED GREEN BEAN SALAD

Aprox. 1 to 1 1/2 lbs. green beans, washed, ends trimmed and cut diagonally into bite size lengths
1 large Vidalia onion, sliced very thinly
1 heaping tsp. pesto or more to your tastes
salt/pepper to taste
1-2 tsp. Herbs de Provence (this is the "secret" ingredient)
Ken's Italian Dressing

Cook beans in lightly salted water until al dente - don't overcook. Meanwhile, slice the onion and place in bottom of large glass bowl. When beans are done, drain and pour hot beans on top of the sliced onions, let sit for about ten minutes. While beans and onions are still very warm, add the dressing, pesto, salt and pepper and Herbs de Provence. Stir gently until well coated.

More dressing can be added as needed depending on how many beans or how dry it looks.

Marinate in refrigerator all day or at least 4 hours prior to serving.

This is very good served at room temperature, plus it's pretty, too in a nice glass bowl.