Instructions: Cook green beans in boiling water to cover 8 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

Process vinegar and next 5 ingredients in a blender until smooth. With blender running, pour oil through top opening in a slow, steady stream, and process until smooth.

Combine beans, bell pepper strips, and onion. Pour vinaigrette over vegetables, tossing gently to coat. Sprinkle with pecans. Serve chilled or at room temperature.

This recipe yields 4 to 6 servings.

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