By Cookgirl on August 19, 2007
Photo by Bayhill
Photo by Bayhill
"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.)"
Serving Size: 1 (113 g)
Servings Per Recipe: 6
"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."
"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."
"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!"
"I'll admit -- I was skeptical. But I had a bunch of wax beans and wanted some kind of salad with them. But these are great! Followed direction to the T - and they were delicious. Had some leftover for the next day and they were just as good cold."