Green Bean And Wax Bean Salad With Tabasco Vinaigrette - cooking recipe

Ingredients

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)

Preparation

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.