4 c. green beans, trimmed (about 1 lb.)
1/2 oz. pecans (about 12 halves)
1 c. sliced red onion
1/4 c. chopped fresh dill or 1 tbsp. dried
2 tbsp. chopped fresh parsley
1 tbsp. plus 1 tsp. vegetable oil
1 tbsp. red wine vinegar
1/2 tsp. salt
1/8 tsp. pepper

In medium saucepan, cook beans in boiling, salted water until crisp-tender, about 10 minutes. Drain and rinse in colander under cold, running water. Place in medium bowl. Toast pecans in a small non-stick skillet until lightly browned, about 5 minutes, stirring occasionally. Add pecans, onion, dill, and parsley to beans.

To prepare dressing: In a small bowl, whisk oil, vinegar, salt, and pepper with 1 tablespoon water. Pour over bean mixture, tossing until well coated. Makes 4 (1 1/4 cups) servings. 115 calories, 3gm protein, 7gm fat, 12gm carbohydrates, 284mg sodium.