This easy salad is a favorite at parties, potlucks and picnics (and even other events that don’t begin with a “P”). It travels easily and the proportions can be multiplied.
Place the sliced onion in a colander placed over the sink.
In a small bowl, stir together the oil, vinegar, salt and pepper until combined. Stir in the garlic. Set aside.
Place the green beans in a large pot and add enough water to cover them. Cover the pot and bring to a boil over high heat. When the water boils, reduce the heat to medium and cook for 5 to 10 minutes, just until the beans are bright green; do not overcook. Pour the beans and hot water over the onions in the colander. Rinse under cold running water to cool down. Drain well.
Put the beans and onions in a large bowl or large zipper-top plastic bag. Pour the dressing in and mix well with the vegetables.
Refrigerate for at least 4 hours or overnight, stirring occasionally. Serve at room temperature.