Instructions: Heat a large pot of salted water to boiling; add beans, a handful at a time to maintain a boil. Boil uncovered until crisp tender, 3-6 minutes. Drain, cool under cold running water, and drain again. Place beans in a large mixing bowl. Add oil, dill and salt and pepper to taste. Toss to coat beans, adding more oil if needed. Refrigerate for at least 30 minutes.

Just before serving, add lemon juice to taste and toss to coat. Transfer to a serving bowl. Cut bell pepper into thin slivers and scatter over beans.

Serve at room temperature.

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