Add red pepper flakes if you want a little heat.
Bring salted water to boil in a Dutch oven or large stock pot. While waiting for water to come up to a boil, rinse and trim any ends off French beans. Cut beans into bite sized uniform pieces and set aside.
In a large bowl, add drained canned beans, carrots, diced red onion and diced green pepper tossing to combine and set aside.
Blanch French beans in boiling water for 5-8 minutes until tender crisp. Shock beans in ice water to stop cooking and intensify color. Drain and add to salad mixture.
To make dressing, add sugar, cider vinegar, olive oil, salt, pepper and basil in a mason jar with a tight fitting lid or in a bowl. Shake or whisk until combined. Pour dressing over salad mixture tossing to coat.
Place plastic wrap over bowl and refrigerate at least 4 hours or overnight. Serve cold or at room temperature.