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

1. 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. 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. 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. 4

   The salad may be made 8 hours in advance.

* Per serving · 4 servings · Values may vary.

No additional tips available.