Place 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 immediately place in ice water. Drain and pat dry.
Transfer to a salad bowl; add the basil, peppers and pine nuts. In a small bowl, whisk the oil, lemon juice, garlic powder, pepper and salt. Drizzle over bean mixture and toss to coat. Garnish with additional basil if desired. Yield: 9 servings.