Green Bean And Wax Bean Salad With Tabasco Vinaigrette

• Salad
• 1/2 lb fresh green beans, trimmed and cut into 2-inch pieces
• 1/2 lb fresh wax beans, trimmed and cut into 2-inch pieces
• 5 ounces greens
• 1/2 cup red onion, cut into crescents (my addition)
• 4 slices pepper bacon, crisply cooked, drained
• Vinaigrette
• 1/3 cup extra virgin olive oil
• 1/4 cup green Tabasco jalapeno sauce
• 1 garlic clove, peeled and minced finely
• 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.

salad, fresh green beans, fresh wax beans, greens, red onion, pepper bacon, vinaigrette, extra virgin olive oil, jalapeno sauce, garlic, salt

Taken from www.food.com/recipe/green-bean-and-wax-bean-salad-with-tabasco-vinaigrette-247460 (may not work)