Trim the beans, cook until crisp tender. Drain. Shock in cold ice water. Slice the peppers, drain the chilled beans, and place in airtight container. Pour salad dressing and balsamic over the vegetables, and marinate overnight. Keeps up to a week.

1 pound fresh green beans
1 large red bell pepper
½ Cup Wishbone Robusto Italian Salad Dressing
¼ Cup balsamic vinegar