Romano bean and sunflower seed salad

  • 1 lb. fresh Romano beans
  • 1/2 medium-size onion, minced
  • 1 small clove garlic, minced
  • 2 tablespoons vinegar
  • 2 tablespoons soy sauce
  • 1/3 cup toasted sunflower seeds
  • freshly ground black pepper

Wash beans, remove ends and cut into I-inch lengths. Cook in as little water as possible until tender, but still firm. Combine beans with other ingredients except sunflower seeds. Chill. Serve chilled green beans on salad greens, topped with toasted sunflower seeds. *Toast sunflower seeds in heavy dry skillet over medium heat, stirring constantly until brown. Yield: 4 to 6 servings