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green bean salad

September 19, 2014

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This is a bittersweet time of year for me. Not to sound too dramatic or anything…

I hate being hot and so I really hate the summer (especially in Houston) but I love the produce we get in the summer more than any of the other seasons.  So I’m trying to hang on to the last few weeks of summer’s bounty right now by making as many tomato, pepper, and berry recipes as possible.

This green bean salad is IDEAL.  It is perfect for a light lunch or a great side dish with grilled chicken.

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Green Bean Salad

1 lb. green beans, preferably haricot verts
20 cherry tomatoes, halved
4-5 slices bacon, cooked and crumbled
1/2 red onion, diced
Balsamic vinaigrette
Salt and pepper

Snap off the ends of the green beans.  Blanch them by cooking them in a pot of boiling water for 3-4 minutes, then removing them and setting them in an ice bath for 4-5 minutes.   Drain toss with the diced onion, halved cherry tomatoes, and crumbled bacon.  Sprinkle with salt and pepper, then toss with balsamic vinaigrette.

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