GREEN BEAN AND YELLOW PEPPER SALAD

(Another recipe that I have no idea where I got it from.)

Serves 8; Prep time: 30 minutes; Total time: 30 minutes

1/3 cup red-wine vinegar
3 tablespoons olive oil
1 medium red onion, halved and thinly sliced
Coarse salt and ground pepper
2 pounds green beans, trimmed and halved crosswise
2 yellow bell peppers (ribs and seeds removed), cut into wedges (each 2 inches long and 1/2 inch wide)

1.In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.

2.In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.

3. To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.

Per serving: 99 calories; 5.3 grams fat; 2.7 grams protein; 12.5 grams carbohydrates; 4.5 grams fiber

Note: The oil and vinegar soften and mellow the onion while you continue with the rest of the recipe. If making this salad ahead, cover the onion-dressing mixture with plastic; refrigerate separately from green beans and peppers. Just before serving, toss to combine.