Ingredients

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)

Preparation

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

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.

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