Ingredients
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1/2 lb fresh green beans, trimmed and cut into 2-inch pieces
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1/2 lb fresh wax beans, trimmed and cut into 2-inch pieces
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5 ounces greens
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1/2 cup red onion, cut into crescents (my addition)
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4 slices pepper bacon, crisply cooked, drained
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1/4 cup green Tabasco jalapeno sauce
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1/3 cup extra virgin olive oil
Instructions
- Cook the beans in a large pot of rapidly boiling salted water for approximately 10 minutes, or until crisp-tender.
- In a large non-reactive bowl combine the vinaigrette ingredients and whisk.
- 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.
- On a large platter arrange the lettuce greens. Spoon the beans on the lettuce greens .
- Arrange the red onion crescents on top of the beans.
- Crumble the cooked bacon and garnish on top of the salad.