Prepared by Ingrid Feeny, August 2004 using green beans & October 2005 using Kale

2 Lb Organic Green Beans or Kale	2 Tbl Spectrum Safflower Oil
Pinch Sea Salt	1 ½ Tbl Umeboshi Vinegar
Water, Enough To Cook Beans	¾ Tbl Brown Rice Vinegar
1 Red Onion

Cook vegetables in salted water for 15 min. until bright green and tender. Combine Oil and Vinegar. Cut red onion in very thin sliced half moons. Marinate onions in the dressing while vegetables are cooking. Drain vegetables until water completely evaporates (or the dressing will be watery). Toss with marinated onions. (Use more dressing and onions if you like.)