Green Bean Tossed Salad

• 1-1/2 pounds fresh green beans, trimmed
• 1 can (11 ounces) mandarin oranges, drained
• 1 medium red onion, thinly sliced
• 6 to 8 tablespoons olive oil
• 1/4 cup cider vinegar
• 3 to 4 teaspoons sugar
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups torn mixed salad greens
• 1 ripe avocado, peeled and sliced
• 1/2 cup chopped pecans

1. Place the 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 in cold water.
2. In a large bowl, combine the beans, oranges and onion. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add the salad greens, avocado and pecans; toss gently.

green beans, mandarin oranges, red onion, olive oil, cider vinegar, sugar, salt, pepper, avocado, pecans

Taken from www.tasteofhome.com/recipes/green-bean-tossed-salad/ (may not work)