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    You are in: Home / Recipes / Green Bean and Wax Bean Salad With Tabasco Vinaigrette Recipe
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    Green Bean and Wax Bean Salad With Tabasco Vinaigrette

    Green Bean and Wax Bean Salad With Tabasco Vinaigrette. Photo by Bayhill

    1/3 Photos of Green Bean and Wax Bean Salad With Tabasco Vinaigrette

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Cookgirl's Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:

    • on September 05, 2013


      This was probably one of the easiest bean salads I've ever made. Four ingredients to the vinaigrette, it doesn't get much easier than that. There was a nice amount of heat from the vinaigrette, but not enough to scare away my gringo husband. I did add about 1 teaspoon sugar to cut the acid from the Tabasco. We really liked the addition of the red onion and peppered bacon. I chopped up extra onion and bacon and added that to the salad that we didn't finish the first night. It made great leftovers the next day. Thank you for sharing this wonderful recipe. Made for ZWT9 Family Picks for The Apron String Travelers.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2013


      Love this dressing! I wasn't sure how spicy it would be, but it was just right. I'll be making this one again...thanks for posting Cookgirl.

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    • on July 16, 2013


      THIS IS FREAKING AWESOME. I did cheat a bit & use frozen green & wax beans. I LOVE wax beans & saw the mix in the freezer at the store so I HAD to get them. Who knew I'd find this recipe days later? Back to the recipe. I followed the directions! Rare but true. Well, I subbed shallots for red onion, as usual. Not nearly as spicy as I thought it could be. It was just right! I will make this again & again. I even took a picture. ;) Thank you, CG! Made for ZWT9 Mike & the Appliance Killers!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Green Bean and Wax Bean Salad With Tabasco Vinaigrette

    Serving Size: 1 (113 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 159.9
    Calories from Fat 131
    Total Fat 14.6 g
    Saturated Fat 2.5 g
    Cholesterol 3.6 mg
    Sodium 206.0 mg
    Total Carbohydrate 6.6 g
    Dietary Fiber 2.4 g
    Sugars 1.8 g
    Protein 2.2 g

    The following items or measurements are not included:


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