GREEN BEAN AND WAX BEAN SALAD WITH TABASCO VINAIGRETTE
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.)
Provided by COOKGIRl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 160, Fat 14.6, SaturatedFat 2.5, Cholesterol 3.6, Sodium 206, Carbohydrate 6.6, Fiber 2.5, Sugar 1.8, Protein 2.2
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