Green Bean Salad

1 1/2 lbs. green beans
1 cup toasted pecans
1 cup crumbled feta
1/2 cup diced red onions
Red pepper strips optional

Dressing:
3/4 cup each olive oil and a light fruity vinegar
1/2 cup packed finely chopped mint leaves
1/2 tsp salt
1/4 tsp pepper

Cook beans until barely tender (3-4 minutes), drain, dump in ice water, drain and pat dry. Mix with pecans, feta and onions. This much can be done ahead and stored in 'fridge. Toss with dressing just before serving. I use about half as much topping and half as much dressing as the recipe calls for.