1

Steam the green beans until tender, about 5 minutes.

2

Meanwhile, in a small bowl, combine lemon juice, mayonnaise, shallots, salt and pepper. Add the oil in a slow stream, whisking constantly until the vinaigrette is well blended. Toss the cooked beans with the red pepper and enough vinaigrette to coat, about 1/3 cup.

3

Serve warm, with extra vinaigrette on the side, if you like.