Green Bean Salad with Pimento

The night before you want to serve the salad, drain the green beans and put in a bowl. Cover with half Italian dressing and half red French to cover the beans. Season with the onion salt, enough that you taste the onion, but not too much to be overly salty. The next day, before serving, drain the beans. Add the diced pimento, enough so you see it in the salad. Serve very cold!