1 lb (454g) green beans, trimmed

2 tablespoons (30 ml) white wine vinegar

2 tablespoons (30 ml) water

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) honey

1 green onion, halved

1 red bell pepper, sliced into strips the same length as the green beans

Salt and pepper

Cook the beans by steaming or boiling them in salted water until tender but still al dente. Rinse under cold water and drain well. Set aside.

In a small saucepan, bring the vinegar, water, oil and honey to a boil. Remove from the heat. Add the vegetables. Season with salt and pepper. Blend well. Pour into a bowl and refrigerate for 2 hours. Remove the green onions just before serving. Ideal as a side salad or as an antipasto.

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