1 lb. fresh green beans - washed & trimmed
1 sliced red bell pepper
3 tbsp. olive oil
1 tbsp. herb flavored wine vinegar
1/8 tsp. dried summer savory
3 tbsp. sliced green onions
Freshly ground pepper
1 clove garlic - minced if desired

Cook green beans in water to cover until tender-crisp, 5 to 6 minutes. Add red pepper for last 2 minutes. Don't over cook. May be steamed instead. In small skillet over low heat combine oil, vinegar, savory and garlic. Drain vegetables well, arrange on hot plate or bowl. Sprinkle with onions. Pour warm sauce over top, toss lightly. Sprinkle with freshly ground pepper. 3 to 4 servings.