Instructions: 1. Drained canned beans, rinse thoroughly with water, and drain again.

2. Cook green beans by trimming and dropping into a pot of boiling water.

Do not cover the pot. Stir the beans occasionally so they cook evenly.

Cooking takes 5-15 minutes; or until desired crunch is obtained.

Drain, pat dry, and cut into 2-inch lengths.

3. Toss canned and fresh beans together in a large bowl. Pour in dressing, sprinkle on the scallions, and toss again.

4. Cover and refrigerate overnight before serving. Garnish with chopped parsley. Serve at room temperature.

Garlic Dressing:
1. Combine egg yolk, vinegar, sugar, garlic, and salt and pepper to taste in the bowl of a food processor fitted with a steel blade. Process briefly.

2. With the motor running, slowly dribble in the olive oil.

3. Taste, correct seasoning if necessary, and transfer to storage container.

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