Confetti Green Bean Salad

Ingredients

• 2 pounds fresh green beans, rinsed, ends snapped off
• 1 red bell pepper, cut into thin strips
• 2 tablespoons minced onion
• 1 teaspoon kosher salt, plus more for boiling beans
• ½ teaspoon black pepper
• 1 tablespoon cider vinegar
• ¼ cup olive oil
• ¼ cup minced fresh dill
• 4 strips bacon, fried until crisp and crumbled

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    216 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 5 grams protein; 12 milligrams cholesterol; 527 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 – 8 servings

Preparation

1. Blanch the green beans in boiling, salted water for 5 minutes. Drain in a colander and cool completely under cold water. Shake off excess water. Place the beans in a large serving bowl. Add the red pepper and the minced onion and toss well.
2. In a small bowl, dissolve 1 teaspoon of salt and the black pepper in the cider vinegar. Add the olive oil in a slow stream while whisking constantly. Pour this vinaigrette over the vegetables. Add the fresh dill and toss very well. Refrigerate overnight.
3. Bring the beans to room temperature half an hour before serving. Taste and season with additional salt and pepper if desired. Top with crumbled bacon and serve at room temperature.