Green Bean and Wax Bean Salad With Tabasco Vinaigrette

READY IN: 50mins
Recipe by COOKGIRl

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.)

Top Review by Bayhill

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.

Ingredients Nutrition


  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.

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