Zingy Green Bean Salad
|Canned whole green beans||48 Ounce, drained (3 Cans, 16 Ounce Each)|
|Onion||1 Medium, thinly sliced|
|Bottled italian dressing||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Several hours before serving: In large bowl, toss beans with onion and dressing.
(During refrigeration, uncover and toss once or twice to blend flavors.) Just before serving: Cut avocado in half lengthwise; peel; remove pit.
Slice each half into about 5 wedges; toss in lemon juice.
Pile salad on tray; arrange avocado slices around it.