Green Bean Salad

Connie Gaul, Wheaton, IL

1 lb. fresh, frozen, or canned green beans
1/4 c. vinegar
1/4 c. vegetable oil
1/4 c. sugar
1 tsp. ground pepper
1 1/2 tsp. garlic salt
1 1/2 tsp. leaf oregano

If using fresh green beans, cook until still crisp. Combine all ingredients in bowl and marinate in refrigerator several hours or overnight before serving.

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