By Marilyn Harris
Enquirer contributor

Some of the best summer salads are the simplest. Today's green bean salad is made with just three ingredients, and has fresh dill for added flavor and a tasty, simple vinaigrette to finish. In spite of its simplicity, this is a sensational salad when properly prepared.

Start with the freshest green beans, the smaller the better. Haricot vert, the tiny French green beans available at specialty produce stores, can elevate this salad to gourmet status, but any tender fresh green beans will do. Trim the ends of the fresh beans and blanch them in a pot of rapidly boiling, salted water.

Blanching time is key to the success of this salad. Even though green beans need to be cooked to bring out their best flavor, it is important to stop the cooking as soon as they are "crisp-tender." Tiny French beans will need only a couple of minutes. Cooking time for other varieties should vary from 3 to 5 minutes, depending on size.

Prepare an ice water bath before you start blanching the beans. As soon as the cooking time in finished, drain them and immediately immerse in ice water to cool completely, then drain well. You can do this the day before, if you wish. Pack the blanched beans in a plastic bag and add a white paper towel to absorb the excess moisture. Store in the refrigerator.

Choose a plump, crisp, red bell pepper to go into your salad and keep it chilled so it will be as crunchy as possible. For crisper, sweeter onion, cut the thin onion slices and submerge them in ice water 30 minutes before adding to the mixture. Drain and pat dry with paper towels.

The most important tip to know about making a green bean salad that not only tastes delicious, but looks beautiful as well: Wait until just before serving before tossing in the dressing. The vivid green color that comes from properly blanching and refreshing the beans will quickly fade after the addition of vinegar or other acidic ingredients. You'll see that just coating the ingredients with the dressing is really all that is needed for a tasty dish.

Green Bean and Red Pepper Salad

2 pounds tender fresh green beans

1 large red bell pepper

1 large sweet salad onion (Vidalia or Red Spanish)

3 tablespoons chopped fresh dill

1/3 cup extra-virgin olive oil

2 teaspoons Dijon mustard

1/2 teaspoon salt (or to taste)

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sugar

2 tablespoons red wine vinegar

1 head red tipped leaf lettuce, washed, dried and chilled

Wash and trim the ends from the beans.

Bring 2 cups of water to a rolling boil.

Add beans and stir to submerge all beans in the water. Cook, uncovered, 3 to 5 minutes or until "crisp-tender." (Depending on the size of the beans.) Immediately pour beans into a colander to drain. Refresh in ice water and drain well.

Cut red pepper into small strips. Slice peeled onion in half lengthwise. Place, cut side down, and slice into thin slices that separate into pieces. Toss the pepper and onion strips together with the beans and the dill. Cover and chill until ready to serve.

Whisk together oil, mustard, salt, ground pepper and sugar. Whisk in the vinegar. Just before serving, toss vinaigrette into the bean mixture. Spoon the salad onto a bed of the leaf lettuce. Makes 8 servings.

Contact Marilyn Harris by mail: c/o Cincinnati Enquirer, 312 Elm St., Cincinnati 45202; e-mail: marilyn@55krc.com.