Rinse green beans. There is no need to snap off the ends of green beans unless the end that was connected to the plant looks old or still has a stem attached.

Bring a large pot of water to a boil, dump the green beans in, cover and decrease heat to medium high. Cook green beans for about 10 minutes. You want them to have a slight snap when you bite them.

While the beans are cooking, add the diced shallot to a pint Ball jar along with the olive oil, vinegar and salt and pepper. Shake vigorously until combined. Taste and adjust as necessary.

Drain green beans, place in a bowl and pour dressing over while the beans are still warm. Mix thoroughly. Garnish with chopped parsley and pecans if desired.

You can add a teaspoon of Dijon mustard to the vinaigrette for a different flavor.