Brighten up day-old green beans with a zesty citrus dressing.
Cut one blood orange in half and squeeze the juice into a large bowl. Add the olive oil and whisk well; season with salt and pepper.
Peel the remaining blood oranges, divide them into segments, and cut each segment in half. Put the orange pieces, green beans, onion, pomegranate seeds, and pecans in the bowl with the dressing and toss gently to combine. Serve immediately.