Thanksgiving green bean salad

• 1 cup cider vinegar
• ¼ cup sugar
• 3 tablespoons vegetable oil
• 2 to 3 quarts canned green beans
• 1 to 1½ medium onions, peeled and sliced
• 1½ teaspoons salt
• ¾ teaspoon black pepper

1. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves.
2. Toss the green beans and onions together in a large bowl. Toss again with the dressing.
3. Sprinkle with salt and pepper and toss again. Cover and refrigerate up to 24 hours.

Recipe adapted from the files of Jennifer Schonefeld, Vattman, Texas