Garden Green Bean Salad

• 3 pounds fresh green beans, trimmed
• 3/4 cup finely chopped sweet onion
• 1/2 cup balsamic vinaigrette
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 tablespoons snipped fresh dill
• 3 tablespoons minced fresh basil
• 3 teaspoons minced fresh oregano
• 1 teaspoon seasoned salt
• 1 cup dry roasted peanuts

1. In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 3-5 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
2. Place beans and onion in a bowl. In another bowl, whisk vinaigrette, oil, lemon juice, herbs and seasoned salt. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour.
3. Just before serving, sprinkle with peanuts.

green beans, sweet onion, balsamic vinaigrette, olive oil, lemon juice, dill, fresh basil, fresh oregano, salt, peanuts

Taken from www.tasteofhome.com/recipes/garden-green-bean-salad/ (may not work)