Altered slightly from a recipe off tabasco.com. For this salad, I used yellow (wax) beans for half the amount of green beans. Any greens will work in the salad: baby spinach, frisee, crisp romaine, collards, as long as they're super fresh. Go ahead if you wish and substitute another variety of Tabasco sauce: Chipotle for a smokier flavor, Habanero for a fiery hot flavor, etc. (You may have to reduce the amount indicated.)
- 1⁄2 lb fresh green beans, trimmed and cut into 2-inch pieces
- 1⁄2 lb fresh wax beans, trimmed and cut into 2-inch pieces
- 5 ounces greens
- 1⁄2 cup red onion, cut into crescents (my addition)
- 4 slices pepper bacon, crisply cooked, drained
- 1⁄3 cup extra virgin olive oil
- 1⁄4 cup green Tabasco jalapeno sauce
- 1 garlic clove, peeled and minced finely
- 1⁄4 teaspoon salt (reduced from 1/2 teaspoon)
- Cook the beans in a large pot of rapidly boiling salted water for approximately 10 minutes, or until crisp-tender.
- In a large non-reactive bowl combine the vinaigrette ingredients and whisk.
- Drain the beans, place in a large non-reactive bowl and toss them with the vinaigrette. Allow mixture to marinate for 30 minutes at room temperature.
- On a large platter arrange the lettuce greens. Spoon the beans on the lettuce greens .
- Arrange the red onion crescents on top of the beans.
- Crumble the cooked bacon and garnish on top of the salad.