Serves 8

1 pound green beans
1 pound yellow beans
1 large green pepper
1 large yellow pepper
1 medium onion

For dressing:
1/2 cup olive oil
1 teaspoon lemon juice
1 teaspoonwhite wine vinegar
1 cloveg minced garlic
1 teaspoon Dijon mustard
1 teaspoon chopped dill
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cook green and yellow beans in two separate pots of boiling water. Cool and drain.
Cut the peppers into small strips.
Peel and thinly slice onion.
Combine all the dressing ingredients in a bowl. Mix well. Combine all the vegetables. Pour the dressing over.
Marinate and refrigerate for a few hours. Remove the garlic clove before serving.