Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cans | (16 oz ea) small whole |
| \N \N | Green beans, drained |
| 2 \N | Shallots or small onions, |
| \N \N | Peeled, thinly sliced, and |
| \N \N | Separated into individual |
| \N \N | Rings |
| 2 cloves | Garlic, minced |
| ¼ cup | Fresh parsley, chopped |
| 2 tablespoons | Sugar |
| 2 teaspoons | Oregano leaves |
| 2 teaspoons | Prepared mustard |
| ½ teaspoon | Salt |
| ½ cup | COCA-COLA |
| ¼ cup | Olive oil |
| 2 tablespoons | Vinegar |
In a large bowl, combine the garlic, parsley, sugar, oregano, mustard, salt, Coca-Cola, olive oil, and vinegar, stirring until the sugar is dissolved. Add the beans and shallots/onions; toss lightly with a fork. Pack into 1 quart jar. Cover and refrigerate several hours or overnight for the flavors to blend. Serve chilled or as a hot vegetable with steak, hamburger, or meat loaf. Makes 1 quart.
Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981