Green Bean and Wax Bean Salad With Tabasco Vinaigrette

Total Time
10 mins
40 mins

Altered slightly from a recipe off 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.)

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  1. Cook the beans in a large pot of rapidly boiling salted water for approximately 10 minutes, or until crisp-tender.
  2. In a large non-reactive bowl combine the vinaigrette ingredients and whisk.
  3. 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.
  4. On a large platter arrange the lettuce greens. Spoon the beans on the lettuce greens .
  5. Arrange the red onion crescents on top of the beans.
  6. Crumble the cooked bacon and garnish on top of the salad.