<http://schema.org/recipeInstructions>
" In 12-inch skillet, cook green beans in boiling water over high heat 7 minutes or until tender-crisp. (Start timing as soon as beans are added to water.) Drain beans; rinse with cold water to stop cooking and drain well. Place green beans in large bowl. Add canned beans, celery, tomatoes, and onion to bowl with green beans. In small bowl, with fork or wire whisk, mix vinegar with remaining ingredients until is blended; pour over bean mixture, tossing to coat. Cover and refrigerate up to two days if not serving right away."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6919/four-bean-salad-2945/>