For sweet and sour dressing:

1/2 cup wine vinegar

1/2 cup sugar

1 tablespoon poppyseeds

2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 city canola or vegetable oil

For salad:

3 pounds fresh baby green beans

2 red bell peppers, cored, cut into very thin strips

8 oz. feta cheese, crumbles

1/2 cup minced fresh parsley

1/2 cup minced fresh basil

Serves 12.

Dressing: In blender or food processor, combine first 5 ingredients. With machine running, add oil in a thin and steady stream. Salad: Cook green beans in boiling salted water just until crisp-tender. Transfer to a large bowl with ice and water to stop cooking. Drain beans well. Place in a large non-reactive bowl or container. Pour dressing over beans. Cover and store in the refrigerator until serving time. Just before serving, stir in remaining salad ingredients. Season with additional salt and pepper if needed.