1 pound green beans
1/2 pound Asian green beans (cut into fourths) (substitute yellow wax beans or just add more green beans if you cannot find the purple ones)
1 large mango, cubed
1 red pepper, diced
1/3 cup chopped Chinese pecans (or glazed pecans)
Bring a large pot of salted water to a boil and add the green beans. Cook for 2 minutes and immediately drain and place in ice water to retain the color of the beans and to stop them from cooking. Transfer to a bowl and add the rest of the ingredients. Dress and serve.
For the Dressing:
1/4 cup balsamic vinegar
1/4 cup canola oil
1/4 cup honey
1 Tablespoon Dijon mustard
Whisk all the ingredients together.