Green beans are marinated in cider vinegar-dill dressing and tossed with red pepper, snow peas, and asparagus.

• 2 lb. thin green beans
• 4 to 8 cloves garlic, thinly sliced
• ½ teaspoon crushed red pepper
• 2 Tablespoons olive oil
• 1 small red sweet pepper, cut into thin strips
• 1 teaspoon finely shredded lime peel
• 2 Tablespoons lime juice

1. In large Dutch oven bring salted water to boiling. Add beans. Return to boiling. Reduce heat; simmer, covered, 6 minutes. Drain and rinse under cold water to stop cooking; drain again (Beans may be covered and refrigerated up to 24 hours.)
2. In a 12-inch skillet (with ventilation fan on)* cook ½ of the garlic and ½ of the crushed red pepper in 1 Tablespoon hot olive oil over medium-high heat for 15 seconds. Add half the green beans and cook, stirring frequently, for 2 to 3 minutes or until heated through. Season with salt. Remove from skillet; repeat. Place all beans in serving dish. Add pepper strips to hot skillet and cook 2 to 3 minutes. Toss beans with lime peel and juice. Top with pepper strips.

*When heated, the crushed red pepper flakes release vapors that may burn the nose. For that reason, turn on the ventilation fan.