Green Bean Feta Salad

1-1/2 pounds fresh green beans, cut into 1-inch pieces
2/3 cup olive or vegetable oil
1/3 cup white wine vinegar or cider vinegar
1 garlic clove, minced
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely chopped pecans
1/2 cup chopped red onion
1 cup crumbled feta or blue cheese

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place beans in a bowl; cover and refrigerate for at least 1 hour.

In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well. Add pecans and onion to beans; add dressing and toss to coat. Sprinkle with cheese. serve immediately with a slotted spoon. Makes 6 servings.