Green Bean, Yellow Pepper, and Bacon Salad with Oregano Vinaigrette

• 1 1/2 pounds green beans, trimmed
• 1 tablespoon red-wine vinegar
• 1 teaspoon Dijon-style mustard
• 1/2 teaspoon dried oregano, crumbled
• 1/4 cup extra-virgin olive oil
• 1 small yellow bell pepper, cut into paper-thin strips
• 6 slices of lean bacon, cooked until crisp and drained

1. In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water.
2. In a large bowl whisk together the vinegar, the mustard, and the oregano and add the oil in a stream, whisking until the vinaigrette is emulsified.
3. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper.
4. The salad may be made 8 hours in advance.

green beans, redwine vinegar, mustard, oregano, extravirgin olive oil, yellow bell pepper, lean bacon

Taken from www.epicurious.com/recipes/food/views/green-bean-yellow-pepper-and-bacon-salad-with-oregano-vinaigrette-10564 (may not work)