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In a Dutch oven, cook green beans, covered, in a small amount of lightly salted boiling water for about 8 minutes or just until crisp-tender, adding bell pepper and onion to the water for the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
Meanwhile, in a medium bowl, whisk together vinegar, sugar, seafood seasoning, 1 teaspoon salt, cayenne and black pepper. Whisk in oil.
Transfer green bean mixture to a platter. Drizzle with vinegar mixture; toss gently to coat. Sprinkle with the remaining 1/2 teaspoon salt before serving. Serve warm.