This picnic salad is perfect to pack along for a meal alfresco. If made ahead, cover and refrigerate up to 4 hours. For a dressed-up variation, add crumbled blue cheese and slivered almonds just before serving.
1 (10-ounce) package French-cut green beans
1/2 red onion, thinly sliced
4 tablespoons Italian dressing
Cook green beans according to package directions, drain and place in serving dish; toss gently with red onion slices and dressing and serve warm or at room temperature.
Serves 4.