Made ahead and refrigerated, this tangy dish does double duty as a hot vegetable or cold salad and relish.


  • 2 Can (16 oz.) small whole green beans
  • 2 shallots or small onions
  • 2 Clove garlic
  • .25 Cup cut-up parsley
  • 2 Tablespoon sugar
  • 2 Teaspoon oregano leaves
  • 2 Teaspoon prepared mustard
  • .5 Teaspoon salt
  • .5 Cup Coca-Cola
  • .25 Cup olive oil
  • 2 Tablespoon vinegar


  • Total Time: 10 min
  • Prep Time: 10 min
  • Cook Time: N/A
  1. Drain beans and discard liquid. Peel and thinly slice shallots; separate into rings. In large bowl, combine minced garlic with remaining ingredients, stirring until sugar is dissolved. Add beans and shallots; toss lightly with a fork. Pack into a 1-quart glass jar. Cover and refrigerate several hours or overnight for flavors to blend. Makes 1 quart. Serve chilled or as a hot vegetable with steak, hamburger or meat loaf.