Confetti Green Bean Salad

1. 1

   Blanch the green beans in boiling, salted water for 5 minutes.

2. 2

   Drain in a colander and cool completely under cold water.

3. 3

   Shake off excess water.

4. 4

   Place the beans in a large serving bowl.

5. 5

   Add the red pepper and the minced onion and toss well.

6. 6

   In a small bowl, dissolve 1 teaspoon of salt and the black pepper in the cider vinegar.

7. 7

   Add the olive oil in a slow stream while whisking constantly.

8. 8

   Pour this vinaigrette over the vegetables.

9. 9

   Add the fresh dill and toss very well.

10. 10

    Refrigerate overnight.

11. 11

    Bring the beans to room temperature half an hour before serving.

12. 12

    Taste and season with additional salt and pepper if desired.

13. 13

    Top with crumbled bacon and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.