1(12 to 14-oz) canYellow Wax Beans,drained & rinsed
1Red Bell Pepperchopped
1mediumRed Onion,diced
¾cupSugar
¾cupWhite Vinegar
½cupOlive Oil
¼teaspoonSalt(optional)
1teaspoonItalian Seasoning(optional)
Fresh Basil Leaves(optional garnish)
Instructions
Drain and rinse the beans. Put them into an oversized bowl and set aside.
Dice the red pepper and onion. Combine the red pepper and onion with the beans. Set aside.
In a small saucepan, stir in sugar, vinegar, and oil, and salt, if using. Bring to a boil for 1 minute. Remove from heat, stir in Italian seasoning, if using, and let cool.
Once the dressing has cooled, pour it over the beans and red pepper/onion; toss to coat. Chill until ready to serve.
Notes
This dressing has a very mildly sweet and very little acidic taste to it and compliments the beans very well. I used the canned beans because it’s a very quickly put-together dish.
If you prefer fresh vegetables, you may use fresh beans and prepare them according to their instructions.