Green Bean and Wax Bean Salad With Tabasco Vinaigrette

By Cookgirl on August 19, 2007

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    1. 1/2 lb fresh green beans, trimmed and cut into 2-inch pieces
    2. 1/2 lb fresh wax beans, trimmed and cut into 2-inch pieces
    3. 5 ounces greens
    4. 1/2 cup red onion, cut into crescents ( my addition)
    5. 4 slices pepper bacon, crisply cooked, drained


    1. 1/3 cup extra virgin olive oil
    2. 1/4 cup green Tabasco jalapeno sauce
    3. 1 garlic clove, peeled and minced finely
    4. 1/4 teaspoon salt ( reduced from 1/2 teaspoon)


  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.